How long does homemade vinaigrettes last?

Store homemade vinaigrettes in an airtight container or mason jar in the refrigerator for up to 5 days.

What is the oil to vinegar ratio for a homemade vinaigrette?

A standard vinaigrette is 1 part vinegar to 3 parts oil. You can experiment with this ratio and instead use 1 part vinegar to 2 parts oil, especially if using a sweet, less acidic vinegar.

What is the difference between oil-packed and dried sun-dried tomatoes?

Oil-packed sun-dried tomatoes are plump and ready to eat straight out of the jar while dried sun-dried tomatoes are typically too dry to eat without first rehydrating in a bit of water.

Sun-Dried Tomato Vinaigrette - The Real Recipes

Description

Homemade Sun-Dried Tomato Vinaigrette is super simple yet immensely flavorful, making for a convenient make-ahead dressing for fresh green salads, pasta salads and even a dip for crusty bread.

Ingredients

Units Scale

10 sun-dried tomatoes (from a jar of oil-packed sun-dried tomatoes), about 1/2 loosely packed cup
1/4 cup oil from the sun-dried tomato jar
1/4 cup red wine vinegar
1/4 cup water (plus more as needed)
1 small garlic clove, finely grated
1 tsp. Dijon mustard
1/4 tsp. table salt
1 pinch black pepper
1/2 cup olive oil
2 Tbsp. finely chopped fresh basil leaves
1 small shallot, minced

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Instructions

Transfer tomatoes and the oil from the jar to the base of a mini food processor or high-speed blender and add the vinegar, 1/4 cup water, garlic, mustard, salt and pepper and pulse or blend on low until the tomatoes are finely chopped, about 30 seconds. With the blender or food processor still running, slowly pour in the olive oil until the mixture is well blended and mostly smooth (continue blending for a silky smooth dressing, if desired).
Transfer mixture to a bowl or mason jar and add the basil and shallots. Adjust consistency with more water, if desired. Store leftovers in an airtight container or mason jar in the refrigerator for up to 5 days.

Notes

I recommend using jarred oil-packed sun-dried tomatoes for this dressing, but if using dried tomatoes, soak them first in warm water for about 30 minutes (drain before using).
This dressing works well on most green salads, pasta or potato salads, as a dip for bread or fresh vegetables or a topping for grain bowls or vegetarian patties.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauces
Method: Blending
Cuisine: American