Sundried tomato salad dressing brings bold flavor to even the simplest bowl of greens. It’s tangy, garlicky, and pleasantly rich, with a natural sweetness from tomatoes that have been concentrated by the sun. This is a quick blender dressing that tastes like something you’d get at a cozy bistro.
Spoon it over leafy salads, drizzle it on grilled vegetables, or use it as a spread for sandwiches. It’s the kind of staple that turns ordinary ingredients into something special.
Sundried Tomato Salad Dressing – Bright, Savory, and Ready in Minutes
Ingredients
Method
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Prep the tomatoes. If using oil-packed sundried tomatoes, drain them well, reserving a tablespoon of their flavorful oil if you like.
If using dry-packed tomatoes, soak them in hot water for 10–15 minutes until pliable, then drain.
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Load the blender. Add 1/2 cup packed sundried tomatoes, 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 small garlic clove, 1 teaspoon Dijon mustard, 1–2 teaspoons honey, and 2–4 tablespoons water.
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Blend until smooth. Start on low, then increase to high. You’re aiming for a thick but pourable dressing. Add more water, a tablespoon at a time, until it’s the consistency you like.
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Taste and adjust. Add 1/4 teaspoon salt and several grinds of pepper, then blend and taste again.
If it’s too tangy, add a touch more honey. If it’s dull, add a pinch of salt or a squeeze of lemon. For more bite, add a splash more vinegar.
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Customize. Blend in 1/2 teaspoon dried oregano or basil for a herby note, a pinch of red pepper flakes for heat, or 1 tablespoon grated Parmesan for umami and creaminess.
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Rest. Let the dressing sit for 10 minutes.
Flavors mellow and meld as it rests, so it tastes even better after a short pause.
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Serve. Drizzle over mixed greens, chopped salads, grain bowls, roasted vegetables, grilled chicken, or pasta salad. It also works as a sandwich spread or a dip for crudités when kept thick.
Why This Recipe Works
This dressing packs layers of flavor from a few good ingredients. Sundried tomatoes are the star—they’re concentrated and slightly smoky, so you don’t need much to get big taste.
A blend of olive oil and tart vinegar balances richness and acidity, while garlic adds bite. A touch of honey or maple rounds out the edges without making the dressing sweet. Finally, a splash of water and a bit of Dijon mustard help it emulsify into a smooth, pourable texture.
Shopping List
- Sundried tomatoes (oil-packed preferred, drained; or dry-packed rehydrated)
- Extra-virgin olive oil
- Red wine vinegar (or sherry vinegar)
- Garlic (1–2 cloves)
- Dijon mustard
- Honey or maple syrup (optional but recommended)
- Water (to thin as needed)
- Salt and black pepper
- Optional add-ins: lemon juice, dried oregano, basil, crushed red pepper, Parmesan, or a spoonful of the oil from the jar of sundried tomatoes
How to Make It
- Prep the tomatoes. If using oil-packed sundried tomatoes, drain them well, reserving a tablespoon of their flavorful oil if you like.
If using dry-packed tomatoes, soak them in hot water for 10–15 minutes until pliable, then drain.
- Load the blender. Add 1/2 cup packed sundried tomatoes, 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 small garlic clove, 1 teaspoon Dijon mustard, 1–2 teaspoons honey, and 2–4 tablespoons water.
- Blend until smooth. Start on low, then increase to high. You’re aiming for a thick but pourable dressing. Add more water, a tablespoon at a time, until it’s the consistency you like.
- Taste and adjust. Add 1/4 teaspoon salt and several grinds of pepper, then blend and taste again.
If it’s too tangy, add a touch more honey. If it’s dull, add a pinch of salt or a squeeze of lemon. For more bite, add a splash more vinegar.
- Customize. Blend in 1/2 teaspoon dried oregano or basil for a herby note, a pinch of red pepper flakes for heat, or 1 tablespoon grated Parmesan for umami and creaminess.
- Rest. Let the dressing sit for 10 minutes.
Flavors mellow and meld as it rests, so it tastes even better after a short pause.
- Serve. Drizzle over mixed greens, chopped salads, grain bowls, roasted vegetables, grilled chicken, or pasta salad. It also works as a sandwich spread or a dip for crudités when kept thick.
How to Store
- Refrigerate in a sealed jar or bottle for up to 7 days.
- Shake before using. Natural separation will occur; a quick shake brings it back together.
- If it thickens in the fridge (olive oil firms up when cold), let it sit at room temperature for 10–15 minutes, then shake. Add a splash of water or vinegar to loosen if needed.
- Freeze in small portions (ice cube tray or small containers) for up to 3 months.
Thaw overnight in the fridge and whisk to refresh.
Benefits of This Recipe
- Big flavor, minimal effort. The blender does the heavy lifting, and the ingredient list is short.
- Versatile. Works as a dressing, marinade, or spread. It elevates salads and adds punch to roasted or grilled foods.
- Make-ahead friendly. Tastes even better after a day in the fridge as the flavors meld.
- Customizable. Easy to adjust for sweetness, acidity, heat, or herbs based on what you like.
- Budget-smart. A small amount of sundried tomatoes stretches into multiple servings.
Pitfalls to Watch Out For
- Too thick to pour. Sundried tomatoes can make a very dense dressing. Add water a little at a time until it drizzles smoothly.
- Overpowering garlic. Raw garlic can dominate.
Start with a small clove and add more only if needed.
- Flat or overly sharp flavor. If it tastes flat, add a pinch of salt. If it’s too sharp, add a touch more honey or a splash of the sundried tomato oil for richness.
- Gritty texture. Blend longer, or use a high-speed blender. If your blender struggles, chop the tomatoes before adding them.
- Seizes in the fridge. Olive oil firms up when cold.
Let it warm slightly and shake well before using.
Alternatives
- Vinegar swaps: Use sherry, white wine, or balsamic vinegar. Balsamic will make it sweeter and darker.
- Citrus twist: Replace some vinegar with lemon juice for brightness.
- Creamy version: Blend in 2–3 tablespoons Greek yogurt or 1 tablespoon mayonnaise for a silky texture.
- Herb-forward: Add fresh basil, parsley, or chives at the end and pulse briefly to keep the color vibrant.
- Vegan sweetness: Use maple syrup or agave instead of honey.
- No blender? Finely mince the tomatoes and garlic, then whisk vigorously with the other ingredients. It will be chunkier but still delicious.
FAQ
Do I need to rehydrate dry-packed sundried tomatoes?
If they’re dry and leathery, yes.
Soak in hot water for 10–15 minutes until pliable, then drain well before blending. This helps you get a smoother texture and prevents the dressing from tasting overly concentrated.
Can I use the oil from the jar of sundried tomatoes?
Absolutely. Using 1–2 tablespoons adds extra tomato flavor and a richer mouthfeel.
Just reduce the olive oil by the same amount to keep the balance.
How can I make it less acidic?
Add a little more olive oil for roundness and 1/2 to 1 teaspoon honey or maple to soften the edges. A small pinch of salt can also make the acidity feel more balanced.
What salads pair best with this dressing?
It’s great on sturdy greens like romaine, kale, arugula, or mixed baby greens. It also shines in grain salads with farro or quinoa, chopped Mediterranean salads with cucumbers and olives, and pasta salads with mozzarella and basil.
Can I use a food processor instead of a blender?
Yes.
A food processor works well and gives you a slightly more rustic texture. Scrape down the sides a few times to make sure everything blends evenly.
Is there a way to make it spicy?
Add a pinch of crushed red pepper, a small piece of Calabrian chili, or a dash of hot sauce. Start small—you can always add more heat, but it’s hard to take it away.
How long does it last?
Stored in the fridge in a sealed container, it keeps well for up to a week.
The flavor may deepen over time; just give it a good shake before using.
Can I make it oil-free?
You can try replacing the olive oil with water and a few tablespoons of soaked cashews or silken tofu for body. The flavor will be different, but you’ll still get that sundried tomato punch.
Wrapping Up
Sundried tomato salad dressing is a fast, flavorful way to upgrade everyday meals. With a few pantry staples and a blender, you get a vibrant dressing that’s bold, balanced, and versatile.
Keep a jar in the fridge, and you’ll always have a quick boost for salads, bowls, and sandwiches. Once you make it, it’s likely to become a regular in your rotation.
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