Sun-Dried Tomato Shallot Vinaigrette
This bold, Italian-inspired vinaigrette blends sun-dried tomato paste, shallot, Dijon, and parmesan into a tangy, umami-rich dressing that elevates everything from pasta salads to grilled vegetables.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: ~ 2/3 cup
- Category: Dressing
- Method: No-cook
- Cuisine: Italian, Mediterranean
Ingredients
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- 3 tablespoons white wine vinegar (or substitute lemon juice)
- 1 teaspoon Dijon mustard
- 1 1/2 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)
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste (start with 1/4 teaspoon)
- Freshly ground black pepper, to taste (start with a pinch)
Instructions
- Finely mince the shallot.
- In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, sun-dried tomato paste, honey (if using), and minced shallot until well combined.
- Stir in the grated parmesan and anchovy paste (if using).
- Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
- Season to taste with kosher salt and freshly ground black pepper.
- Let the vinaigrette rest for 10 to 15 minutes to allow the flavors to meld.
- Whisk again before serving. If the vinaigrette thickens after resting or refrigeration, add a small splash of water or vinegar to loosen.
Notes
- Freshly grated parmesan is recommended for the best texture and flavor.
Find it online: https://foodienoise.com/sun-dried-tomato-shallot-vinaigrette/