Tested till perfect Sun-Dried Tomato Vinaigrette
Sun-Dried Tomato Vinaigrette
Photography by Matthew Kimura

Sun-Dried Tomato Vinaigrette

This all-purpose dressing suits any toss of vegetables and greens.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 cup (250 mL)


  • 1/4 cup 1/4cupdrained oil-packed sun-dried tomatoes
  • 2 tbsp 2tbspbalsamic vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspgranulated sugar
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt
  • 1/3 cup 1/3cupextra-virgin olive oil
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Rinse and pat tomatoes dry; finely chop and place in small bowl. Add 1/2 cup (125 mL) water, vinegar, garlic, oregano, sugar, pepper, and salt (if using); whisk to combine.

Whisking constantly, drizzle in oil in slow steady stream until combined. (Make-ahead: Refrigerate in airtight container for up to 1 week. Shake or whisk before using.)

Nutritional Information Per 1 tbsp 15 mL : about

cal 71 pro 0 total fat 5g sat. fat 1g
carb 7g fibre 0 chol 0mg sodium 5mg

% RDI:

iron 1 vit C 3
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