Tomato Basil Vinaigrette is a vibrant, summery dressing that brings together the sweet, tangy essence of ripe tomatoes with the herbal brightness of fresh basil. Infused with sun-dried tomatoes, garlic, shallots, and a splash of red wine and balsamic vinegar, this Mediterranean-inspired vinaigrette is perfect for salads, grilled vegetables, or even as a marinade for meats. Quick to make and full of rich flavor, it’s a staple for fresh, wholesome meals.
Why You’ll Love This Recipe
This vinaigrette is a step above ordinary salad dressings. It blends the natural sweetness of ripe and sun-dried tomatoes with fragrant basil and zesty vinegars, creating a well-balanced, deeply flavorful condiment. Its chunky texture makes it feel homemade and rustic, while the olive oil emulsification lends a creamy, silky finish. Plus, it’s versatile enough to pair with everything from leafy greens to grilled chicken or pasta salad.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ½ cup sun-dried tomatoes in oil (drained and chopped)
- 1 large ripe tomato, finely chopped
- ¼ cup fresh basil leaves, chopped
- 1 small shallot, finely minced
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Directions
- Blend the ingredients:
In a blender or food processor, combine the sun-dried tomatoes, chopped fresh tomato, basil, shallot, garlic, red wine vinegar, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. - Emulsify the vinaigrette:
Pulse the mixture until well combined but still slightly textured. With the blender running on low speed, slowly drizzle in the olive oil until the dressing emulsifies and reaches your desired consistency. - Adjust seasoning:
Taste the vinaigrette and adjust salt, pepper, or vinegar to your preference. - Store:
Pour into a clean jar or glass bottle and refrigerate. Shake well before each use.
Servings and timing
- Servings: 10 servings (2 tablespoons per serving)
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
- Calories: Approximately 120 kcal per serving
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a small chili for heat.
- Creamy Version: Blend in a tablespoon of Greek yogurt or tahini for a creamy texture.
- Lemon Boost: Substitute part of the vinegar with fresh lemon juice for a brighter flavor.
- Herb Swap: Replace basil with fresh parsley or oregano for a different herbaceous note.
- Roasted Tomato: Roast the fresh tomato before blending to deepen the flavor.
storage/reheating
Store the vinaigrette in a sealed jar or bottle in the refrigerator for up to 1 week. The olive oil may solidify slightly when chilled; simply let the vinaigrette sit at room temperature for 10–15 minutes and shake well before using. Do not reheat.
FAQs
Can I use dried basil instead of fresh?
Fresh basil is recommended for the best flavor, but if unavailable, use 1 teaspoon of dried basil and blend well.
Is it okay to use cherry tomatoes?
Yes, cherry tomatoes can be used in place of a large tomato. Use about ½ cup of finely chopped cherry tomatoes.
Can I make this vinaigrette oil-free?
You can reduce the oil and add more tomato or use aquafaba for emulsification, but it will change the texture and richness.
Does this vinaigrette work as a marinade?
Absolutely. It’s excellent for marinating chicken, fish, or even tofu thanks to its acidic and flavorful profile.
Can I freeze this dressing?
Freezing is not recommended as the texture may separate once thawed.
How can I make it smoother?
Blend the mixture longer or strain it for a thinner consistency if preferred.
What kind of olive oil should I use?
Use a high-quality extra virgin olive oil for the best flavor.
Can I skip the shallot?
Yes, but the shallot adds a gentle sharpness. Substitute with a small amount of red onion or leave it out.
Is this dressing vegan?
Yes, if you use maple syrup instead of honey.
What salads pair well with this vinaigrette?
It pairs wonderfully with spinach, arugula, mixed greens, pasta salads, and grilled vegetable salads.
Conclusion
Tomato Basil Vinaigrette is a simple yet flavorful dressing that elevates any dish it touches. With the perfect balance of sweet, tangy, and savory elements, it’s a delightful addition to your Mediterranean recipe collection. Whether tossed in a fresh salad, drizzled over grilled vegetables, or used as a marinade, this vinaigrette is sure to become a go-to favorite for light, wholesome meals.
PrintTomato Basil Vinaigrette
A vibrant and flavorful Tomato Basil Vinaigrette made with fresh tomatoes, sun-dried tomatoes, and aromatic basil. This Mediterranean-inspired dressing is perfect for drizzling over salads, grilled veggies, or using as a tangy marinade. Quick to make, naturally gluten-free, and loaded with summery goodness.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 servings (2 tbsp per serving)
- Category: Dressing / Condiment
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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1/2 cup sun-dried tomatoes in oil (drained and chopped)
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1 large ripe tomato, finely chopped
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1/4 cup fresh basil leaves, chopped
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1 small shallot, finely minced
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2 garlic cloves, minced
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2 tbsp red wine vinegar
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1 tbsp balsamic vinegar
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 cup extra virgin olive oil
Instructions
-
Combine Ingredients:
In a blender or food processor, add sun-dried tomatoes, fresh tomato, basil, shallot, garlic, red wine vinegar, balsamic vinegar, mustard, honey, salt, and pepper. -
Blend and Emulsify:
Pulse until mixture is well combined but still a bit textured.
With the blender running on low, slowly stream in olive oil until emulsified. -
Taste and Store:
Taste and adjust seasoning as needed.
Pour into a jar or bottle and refrigerate. Shake well before serving.
Notes
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Use cherry tomatoes for extra sweetness if desired.
-
Great as a marinade for grilled chicken or tofu.
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Keeps up to 1 week in the fridge in a sealed container.
Nutrition
- Calories: 120 kcal per serving