There weren’t quite enough left to make a full pasta sauce or a proper stuffing, but more than enough to whip up something I use all the time: a sun-dried tomato vinaigrette. If you’re looking for a bigger recipe using sun-dried tomatoes, check out my Mediterranean Chicken Supreme with Olives and Sun Dried Tomatoes.

This is one of those throw-it-together dressings that punches way above its weight. It’s brilliant on salads, excellent with bitter greens, and equally good drizzled over roast vegetables, grilled meat, or even chips if you’re feeling a bit rebellious.

No ceremony, no overthinking—just good ingredients doing their thing.

Sun-Dried Tomato Vinaigrette Recipe

Makes ~150 ml

Ingredients:

4–6 sun-dried tomatoes (in oil), drained

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 small clove garlic

4–5 tbsp extra-virgin olive oil

1–2 tbsp water (to loosen)

Sea salt & freshly ground black pepper

Optional: A squeeze of lemon juice for brightness

Method:

Blitz everything in a small blender until smooth.

Or, if you prefer a more hands-on approach:

Whisk the tomatoes with the vinegar, mustard, and garlic until combined.

Slowly whisk in the olive oil to emulsify.

Add water a little at a time until the dressing is pourable.

Season to taste.

Storage:
Keeps for 4–5 days in the fridge. Bring to room temperature and give it a shake before using — olive oil doesn’t like the cold.

Serving Suggestions

Drizzle over fresh salads

Toss with roast vegetables

Use as a finishing drizzle on grilled meat or fish

Even good on fries or chips for a quick flavour hit

Bottom Line:
One small jar, one nearly-empty packet of sun-dried tomatoes, and several meals instantly improved. Flexible cooking wins again.

If you want to make your own sun-dried tomatoes rather than buying them, I have a guide to the sunshine and oven methods here.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef