Sun-Dried Tomato Dressing

Course: Salad
Cuisine: American
Keyword: dairy free, paleo, salad dressing, vegan
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Calories: 98kcal
Author: Megan Gilmore
This sun-dried tomato dressing is reminiscent of the dipping oil served at my favorite Italian restaurant--> I've always had the urge to pour it over my salads, and now I can!
Print Recipe


  • 9 sun-dried tomato halves* , about a 1/3 cup
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon minced shallot
  • 2 small garlic cloves
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon dried oregano
  • 1 cup water , or more for desired texture


  • If you're using a standard blender, you may want to soak your sun-dried tomatoes in warm water for 20 minutes, to soften them up. (Measure before soaking.) If you're using a high-speed blender, like the Vitamix, soaking isn't necessary!
  • Combine all of the ingredients in the blender container, and blend until well emulsified.
  • This dressing will thicken a bit when chilled, so I recommend chilling for at least 4 hours before serving. The flavor actually gets better when chilled overnight! Store in an air-tight container for up to a week.


For best results, choose a brand of organic sun-dried tomatoes that are free of sulfites and preservatives, and are not packed in oil. I'm not sure how oil-packed tomatoes may affect the flavor of this recipe.


Calories: 98kcal | Carbohydrates: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 187mg | Potassium: 17mg | Sugar: 3g | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.2mg