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–+ servings
a mason jar with tomato salad dressing on a wooden table with a bowl of arugula and green plant

Leftover Sun-Dried Tomato Oil Vinaigrette

Kristina Todini, RDN
Leftover Sun-Dried Tomato Oil Vinaigrette, a simple vinaigrette salad dressing recipe using the oil from a jar of sun-dried tomatoes. A deliciously easy way to reduce food waste!
5 star (1 rating)
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Prep Time 10 minutes
Total Time 10 minutes
Course Sauces, Dressings + Dips
Cuisine American
Servings 8 servings
Calories 121 kcal

Ingredients
  

  • ½ cup leftover sun dried tomato oil drained from jar
  • 3 tablespoons vinegar white wine or red wine vinegar
  • 1 teaspoon dried herbs basil, oregano, thyme
  • ½ teaspoon dijon mustard
  • 1 pinch salt and pepper
  • Optional: 2-3 small slices of sun dried tomatoes to blend for a thicker dressing

Instructions
 

  • Combine ingredients: To a medium bowl or jar, add leftover sun dried tomato oil, vinegar of choice, dijon mustard, and a pinch of salt and pepper.
  • Shake well to mix: Whisk or shake well until mustard is well combined and the vinaigrette starts to thicken. Test a small amount and add more salt or pepper if needed, to taste.
  • For a thicker vinaigrette: Combine vinaigrette ingredients in a blender or food processor and add a few small slices of sun dried tomatoes. Pulse to chop the tomatoes for a vinaigrette with small pieces of sun dried tomatoes inside, or puree the ingredients for a thicker dressing where the tomatoes are completely blended.

Notes

  • Notes: The added sun dried tomatoes are optional, but do add a bit of thickness if you’re looking for a dressing that can stand up to sturdier greens like kale and chard. Lighter greens like arugula and spinach would do well without the added sun dried tomatoes, or with pulsed/chopped tomatoes.
  • Tools Needed: glass mixing bowls, whisk, food processor, or handheld blender
  • Prep Ahead: This homemade vinaigrette can be made up to 2 weeks ahead of time and kept refrigerated until ready to serve. Simple shake and pour atop salads, bowls, or pizzas.
  • Leftovers and Storage: Store leftovers in a glass jar or container and shake before serving. This dressing can be frozen and then thawed, if needed.

Nutrition

Serving: 1servingCalories: 121kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 9mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword homemade salad dressing, sun-dried tomato vinaigrette, vegan
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