How to Prepare a Simple Sundried Tomato Vinaigrette for Fish
If you want a vinaigrette that brings bold, rich flavor to just about anything, sundried tomato vinaigrette is your new best friend. It’s tangy, savory, and just the right amount of bright.
I love how the concentrated flavor of sundried tomatoes pairs with vinegar and olive oil—it turns a simple salad into something special or adds a punch of life to grilled veggies, pasta salads, and even roasted meats.
This is one of those dressings that tastes like you spent all afternoon making it, but in reality, you can whip it up in minutes. Depending on your mood and what you’re serving it with, you can keep the texture chunky or blend it smooth. And it’s endlessly customizable—try adding a little honey for sweetness or some chili flakes for a gentle kick.
In the recipe below, I’ll show you the basic version I always come back to—easy, dependable, and packed with flavor. Once you have the base down, feel free to play with it. You’ll be surprised how many ways you’ll find to use this vinaigrette once it’s in your fridge. Let’s get started!
A while back, we enjoyed a meal by Chef Scott Campbell that included Atlantic salmon over Israeli couscous with sautéed spinach on the side. The salmon had a drizzle of sauce, and I wanted to know how it was made.
Chef Scott was kind enough to share this simple vinaigrette he used for the fish, and I can’t wait to try it at home with fish, chicken, or salad.
Sundried Tomato Vinaigrette For Fish
Ingredients
- ½ cup sun-dried tomatoes packed in oil or rehydrated in warm water and drained
- ¼ cup extra-virgin olive oil Scott uses the oil the sun-dried tomatoes are packed in.
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 1 tablespoon honey or maple syrup
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
Instructions
- If you're using sun-dried tomatoes packed in oil, drain them from the oil. If they're dry sun-dried tomatoes, you can rehydrate them in warm water for about 15 minutes, then drain.
- Combine sun-dried tomatoes, olive oil, red wine vinegar, balsamic vinegar, minced garlic, honey (or maple syrup), dried oregano, and dried basil in a blender or food processor.
- Blend the mixture until you achieve a smooth and creamy consistency. If you prefer a chunkier vinaigrette, pulse the ingredients a few times to leave small tomato bits.
- Taste the vinaigrette and season with salt and pepper according to your preference. Adjust the sweetness or acidity by adding more honey or vinegar if needed.
- Transfer the vinaigrette to a jar or container with a tight-fitting lid.
Notes
What is a sun-dried tomato vinaigrette?
A sun-dried tomato vinaigrette is a type of dressing or sauce made primarily from sun-dried tomatoes and combined with various ingredients to create a flavorful and tangy dressing. Vinaigrettes are typically used to enhance the taste of salads, vegetables, pasta dishes, grilled meats, and more.
The main components of a sun-dried tomato vinaigrette include:
Ingredient | Description |
| Sun-dried Tomatoes | Dried to remove most moisture, creating a concentrated, rich, sweet, and slightly tangy flavor that forms the backbone of the vinaigrette. |
| Vinegar | Provides acidity and brightness. Red wine vinegar and balsamic vinegar are common choices. |
| Oil | Olive oil is the most frequent base, but sunflower or avocado oil can offer different textures and flavor notes. |
| Seasonings | Herbs and spices like garlic, basil, oregano, thyme, black pepper, and red pepper flakes add depth and complexity. |
| Sweetener | Honey or maple syrup adds a touch of sweetness to balance the acidity of the vinegar and tomatoes. |
| Optional Ingredients | Items like Dijon mustard, shallots, or lemon juice can enhance the vinaigrette’s complexity and round out the flavor. |
To prepare a sun-dried tomato vinaigrette, blend or whisk the ingredients together until they emulsify into a smooth and cohesive dressing. The result is a delicious, versatile vinaigrette that adds flavor to your favorite dishes.
Ideas for Using Sun-Dried Tomato Vinaigrette
Use | Description |
| Salad Dressing | Toss with mixed greens, spinach, arugula, or grain-based salads for bold, savory flavor. |
| Marinade | Use as a marinade for chicken, shrimp, or pork—adds depth and helps tenderize the meat. |
| Grain Bowls | Drizzle over quinoa, farro, couscous, or rice bowls to tie the ingredients together. |
| Roasted Vegetables | Toss roasted or grilled vegetables with vinaigrette for added richness and brightness. |
| Pasta Salad | Mix into warm or cold pasta salads to add a punch of flavor and help coat the noodles. |
| Sandwich Spread | Use as a spread on sandwiches or wraps in place of mayo or mustard for a zesty twist. |
| Bruschetta Topping | Spoon over toasted bread with goat cheese or ricotta for an easy appetizer. |
| Pizza Drizzle | Drizzle lightly over pizza just before serving to boost the umami and tangy flavors. |
Sun-Dried Tomatoes
Sun-dried tomatoes are ripe tomatoes that have been dehydrated to remove their moisture, concentrating their flavor and creating a rich, intense tomato taste. This preservation method dates back to ancient times when people used the sun’s heat to dry and preserve foods for extended storage periods.
To make sun-dried tomatoes, ripe tomatoes are halved or sliced and laid out in the sun to dry. The tomatoes are often sprinkled with salt and sometimes herbs like oregano, basil, or thyme to enhance their flavor. Over several days, the sun’s heat slowly evaporates the moisture from the tomatoes, leaving behind a shriveled and intensely flavored product.
The resulting sun-dried tomatoes have a chewy texture and a deep, sweet-tart flavor that is more concentrated than fresh tomatoes. They can be enjoyed on their own as a flavorful snack or incorporated into a variety of dishes to add a burst of rich tomato flavor. They are a versatile ingredient that can be used in salads, pasta dishes, pizzas, sandwiches, and more, where they contribute a robust tomato taste and a unique texture.
In addition to their culinary uses, sun-dried tomatoes are also valued for their long shelf life, as the dehydration process extends their storage capabilities without the need for refrigeration. This makes them a convenient pantry staple for adding flavor to dishes year-round.
