- Prep: 5 min
- Cook Time: –
- Total: 5 min
- Serving: 4 Servings
Sun-dried tomatoes give this vinaigrette a deep ruby color and rich flavor that pairs wonderfully with the balsamic vinegar and olive oil in this blend. Use the vinaigrette drizzled over steamed vegetables or tossed with boiled potatoes.
- 4 halves oil-packed dried tomatoes, drained and chopped
- 2 tablespoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Place the chopped sun-dried tomatoes, balsamic vinegar, olive oil and sea salt into a bowl. Whisk the mixture vigorously to blend and then use immediately or store in an air-tight container for up to 1 week.