What's the difference between a vinaigrette and a dressing?

The two terms are often used interchangeably, and this tomato vinaigrette could definitely be categorized more as a dressing. A vinaigrette is made from an oil and acid as its base, usually with a mustard and a sweetener to balance it. Dressing is usually creamier (or blended like this one), and it often includes some form of dairy or mayonnaise.

Can I use a different blender?

While a regular high-speed countertop blender, a NutriBullet, or even a food processor could work, I find an immersion blender gives you the smoothest texture. A high-speed blender would be great as well, but if it's too big, it might not be enough volume for it to blend the sun-dried tomatoes completely smooth.

Sundried Tomato Vinaigrette

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Sundried Tomato Vinaigrette

Recipe by Veronika Sykorova

This Sundried Tomato Vinaigrette is creamy, tangy, and really easy to make. It has blended sundried tomatoes, fresh herbs, and two kinds of vinegar! It's delicious in salads, drizzled over roasted veggies, grilled meats, and perfect for pasta salads! The recipe is vegan, gluten-free, and refined sugar-free!

Total Time10 minutes
Yield1 cup 1x
DietVegan

Ingredients

Units Scale

1/4 cup sun-dried tomatoes in oil, drained
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup (or other sweetener)
1 clove of garlic, grated
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tbsp fresh oregano leaves (or 1 tsp dried oregano)
5-6 large fresh basil leaves (or 1 tsp dried basil)
2/3 cup extra virgin olive oil

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Instructions

Into a tall container or your immersion blender container, add the sundried tomatoes, balsamic vinegar, red wine vinegar, dijon mustard, maple syrup, grated garlic, sea salt, black pepper, fresh oregano, and fresh basil.
Blend until it turns into a thick paste. It’s okay if it’s still a little chunky.
While blending, stream in the olive oil.
Continue to blend until smooth.
Use immediately or store in an airtight jar in the fridge. Enjoy!

Notes

Blender: You can use an immersion blender, a regular high-speed blender, or a food processor for this. I like an immersion blender because it gives the smoothest texture. The second best would be a strong blender like the Vitamix.

Less vinegar: If you don’t like your vinaigrette too tangy, add only 1 tbsp of red wine vinegar. It may taste a little strong right after blending, but it mellows out in the fridge and has the best flavor the next day.

Storing: Store the vinaigrette in an airtight jar in the fridge for 3-5 days.

Prep Time: 10 mins
Category: Dressing
Method: Blender
Cuisine: American

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Find it online: https://thehealthfulideas.com/sundried-tomato-vinaigrette/