Made with fresh cherry or grape tomatoes, olive oil, shallots, and common pantry seasonings, Tomato Vinaigrette is our favorite late-summer salad dressing! It's tangy, creamy, naturally sweet, and versatile. Make it in just two simple steps with pantry staples!
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With the end of summer comes fresh tomatoes, and this tomato vinaigrette recipe is one of our favorite ways to feature them! With a base of sweet and juicy baby or grape tomatoes, common pantry seasoning, and staples such as olive oil, shallots, Dijon mustard, and sundried tomatoes, this tomato salad dressing is summery, tangy, balanced, and creamy.
This tomato vinaigrette salad dressing recipe is easy to prepare: prepare the ingredients, blend, season, and serve! Drizzle it over fresh greens, cucumbers, tomatoes, croutons, and shredded parmesan cheese for a simple yet satisfying side salad. Add layers of flavor to your favorite roasted vegetable or chicken wrap, or elevate pasta salad by swapping this dressing for Italian or Balsamic dressing.
For more dressing and vinaigrette recipes, check out my strawberry vinaigrette, miso vinaigrette, maple vinaigrette, Blueberry Vinaigrette, and lemon tahini salad dressing.
Ingredients
Tomatoes: Choose deep red cherry or grape tomatoes for a jammy-sweet flavor. Ripe Roma tomatoes or seeded beefsteak tomatoes can be substituted in a pinch, but I prefer the sweetness that the smaller tomatoes provide.
Extra Virgin Olive Oil: If possible, opt for a higher-quality olive oil for a rich and flavorful dressing base.
Shallots: A relative of onions, this allium has lighter, sweeter, peppery notes that balance out the tomatoes' natural sweetness. You will need one small shallot, peeled, trimmed, and cut in half.
Vinegar: I prefer white wine vinegar for its light and delicate brightness, but white balsamic, rosé balsamic, or red wine vinegar can also work.
Sundried Tomatoes: These tomatoes add tartness, richness, and depth to the dressing. Choose tomatoes packed in oil if possible. If using dry-packed tomatoes, add an extra tablespoon or two of oil to the recipe.
Dijon Mustard: Adds light, pungent notes that add dimension to the dressing, refining and elevating it. Opt for smooth Dijon if possible, though whole grain also works.
Garlic: A classic counterpart to tomatoes for a reason, just 1 clove of this powerhouse ingredient adds zest to the tomato vinaigrette without being overpowering. ½ teaspoon of garlic powder can be substituted if needed, though fresh will provide the best flavor.
Granulated Sugar: Accentuates the sweetness of the tomatoes, balancing out the garlic and shallots. Add sugar to taste, starting with a small amount and adding more only if needed after blending.
Salt: To enhance the melding of the vinaigrette flavors. I used fine sea salt, but kosher salt is also a great pick.
How to Make Tomato Vinaigrette
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Add all of the dressing ingredients to the bowl of a food processor or blender.
Step 2: Blend for 30 seconds to 1 minute or until smooth and creamy.
Step 3: Season to taste with additional sugar and/or salt. Serve with green salad, pasta salad, sandwich wraps, and more!
Recipe Pro-Tips
- Add the ingredients in the order listed. Add the liquids to the blender first for the smoothest blended and creamiest dressing, followed by the tomatoes and seasonings.
- Add the sugar to taste. Sample the tomatoes before making the dressing. If they are naturally sweet, start with just a small amount of sugar. Then, add more to taste after blending.
- Blend until smooth. This vinaigrette blends up creamy and smooth, even without any dairy or naturally creamy ingredients. Blend until you have achieved a creamy and even deep orange color.
Recipe Variations
- Spicy: For a zesty kick, blend in ¼-1/2 teaspoon dried red pepper flakes or a Calabrian chili or two!
- Herbal: Fold chiffonade basil into the dressing after blending for a sweet-herbal finish to the dressing. Perfect for spreading on mozzarella grilled cheese paninis
- Cheesy: Add ¼ cup of grated parmesan cheese to the dressing for extra savory umami notes. Blend in with the other ingredients, or stir it in before serving.
Storage Directions
- Refrigeration: Leftover dressing keeps covered in an airtight container for 5-7 days.
- Freezing: You can also freeze this tomato vinaigrette salad dressing. Pour it into an ice cube tray, freeze until solid, and transfer the frozen cubes to a freezer-safe bag. Store for up to 3 months. Defrost a few cubes (or all) overnight in the refrigerator or at room temperature for 1-2 hours.
FAQs
In its most essential state, a vinaigrette is made of oil and vinegar whisked or blended to form an emulsification. You can create different vinaigrettes by using flavored oils or styles of vinegar or by adding seasonings, aromatics, fruits, or vegetables. For example, Dijon mustard, shallots, garlic, herbs, and salt are commonly added to vinaigrettes.
One of the most common mistakes when making vinaigrettes is improperly emulsifying the oil. If not blending the dressing in a blender, slowly drizzle in the oil as you whisk the vinaigrette. Adding it quickly or all at once will cause the dressing to split, preventing it from emulsifying.
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Tools Needed to Make This Recipe
More Tomato Recipes
- Burrata Salad with Roasted Tomatoes
- Bucatini Pomodoro
- Homemade Spaghetti Sauce
- Turkey Bolognese
- Chicken Bolognese
- Red Pesto
Recipe Card
Tomato Vinaigrette
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup. white wine vinegar or red wine vinegar
- 2 tablespoons sundried tomatoes in olive oil
- 8 oz cherry or grape tomatoes
- 1 small shallot peeled and cut in half
- 1 clove garlic
- ¼ teaspoon salt
- ½- 1 teaspoon sugar plus more to taste
- ¼ teaspoon smooth Dijon mustard
Instructions
- Add all the dressing ingredients to the bowl of a food processor or blender. Blend for 30 seconds to 1 minute, until smooth and creamy.
- Season the vinaigrette to taste with additional sugar and/or salt. Serve with green salad, pasta salad, sandwich wraps, and more!
