Name: Sun-Dried Tomato Shallot Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 3 tablespoons white wine vinegar (or substitute lemon juice); 1 teaspoon Dijon mustard; 1½ teaspoons sun-dried tomato paste; 1 teaspoon honey (optional, for balance); 1 tablespoon finely minced shallot; 2 teaspoons freshly grated parmesan (see note #1); A small pinch of anchovy paste (optional); ½ cup extra virgin olive oil; Kosher salt, to taste (start with ¼ teaspoon); Freshly ground black pepper, to taste (start with a pinch)

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This Sun-Dried Tomato Shallot Vinaigrette was born out of a desire to make something a little different—something bold enough to stand out in a sea of balsamic-based dressings, but light enough to let fresh ingredients shine. Originally developed for a Caprese pasta salad, this dressing brings just the right amount of tang, umami, and brightness to everything from leafy greens to grain bowls.

First-Things-First: Mise en Place

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Ingredients for this Sun-Dried Tomato Shallot Vinaigrette

Key Ingredients You May Need to Pick Up:

Sun-dried tomato paste – Adds bold, concentrated tomato flavor with just a small amount. Look for it in a tube or jar near the tomato products or Italian imports.
White wine vinegar – Provides a bright, tangy base that keeps the dressing light in color and taste.
Shallot – Offers a milder, slightly sweet onion flavor that blends seamlessly into the vinaigrette.
Dijon mustard – Helps emulsify the dressing while adding a sharp, savory note.
Anchovy paste (optional) – A small amount deepens the flavor without making it taste fishy. A great way to add umami.

Pantry Staples You Likely Already Have:

Extra virgin olive oil
Honey (optional, for balance)
Kosher salt and freshly ground black pepper
Grated parmesan (optional)

How to Make Sun-Dried Tomato Shallot Vinaigrette

Step One – Prep the shallot:
Finely mince the shallot and set it aside so it’s ready to go when you mix the vinaigrette.

Step Two – Combine the base ingredients:
In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, sun-dried tomato paste, honey (if using), and the minced shallot until everything is well combined.

Step Three – Add the parmesan and anchovy paste:
Stir in the grated parmesan and anchovy paste, if you’re using it. Don’t worry—the anchovy won’t make the dressing taste fishy. It just adds a subtle, savory depth.

Step Four – Emulsify with olive oil:
Slowly drizzle in the olive oil while whisking steadily. This helps create a smooth, creamy emulsion that won’t separate easily.

Step Five – Season to taste:
Add kosher salt and freshly ground black pepper to taste. This is where the flavor comes together.

Step Six – Let it rest:
Let the vinaigrette sit for 10 to 15 minutes. This gives the shallot time to mellow and the flavors to blend.

Step Seven – Give it a final whisk:
Whisk again just before serving. If it thickens a bit during resting or refrigeration, loosen it up with a small splash of water or vinegar.

Serving Suggestions

This vinaigrette brings bold, savory flavor to a wide variety of dishes. Here are a few ways to enjoy it:

Tossed with pasta salads – It was originally created for a Caprese pasta salad, but it complements many cold pasta dishes.
Drizzled over leafy greens – Especially those with a bit of texture, like arugula, romaine, or baby spinach.
Spooned over grilled vegetables – Zucchini, eggplant, bell peppers, and asparagus all shine with a little of this vinaigrette.
Paired with proteins – Try it over grilled chicken, shrimp, or even a seared steak for a flavorful finish.
Mixed into grain bowls – Use it to dress warm or chilled bowls made with quinoa, farro, or couscous.

Whether building a simple lunch or putting together a more composed dish, this vinaigrette adds a balanced punch of flavor.

Storage

Store the vinaigrette in an airtight container or sealed jar in the refrigerator for up to 5 days. If it solidifies or separates, let it sit at room temperature for a few minutes and give it a good shake or whisk before using again.