Disclaimer: I received free products from OliveNation, which enabled me to make this recipe. I wasn’t compensated to write this review, but if you purchase anything through the links in this page, then I will receive some compensation, but the products will not cost you anymore than they would normally. As always, any thoughts and opinions are my own, and I would never suggest a product that I don’t personally love!
Yes, it’s OliveNation week. I got really excited when I received their products, and spent a whole day experimenting with them. I used two of their fine foods to make this Sun-Dried Tomato Vinaigrette. First, I used sulfite free, all natural sun-dried tomatoes which were just literally bursting with flavor. Second, I used an amazing extra virgin olive oil.
If you buy anything from OliveNation before February 29th, you can get 10% off at checkout if you use the code: loulou10
When tasting the vinaigrette, you can tell that it only contains high quality ingredients.
I absolutely LOVE sun-dried tomatoes, and OliveNation’s variety didn’t disappoint. They taste like they were picked at the height of summer and dried out in the tuscan sun. Not even kidding.
What to do with all that sun-dried goodness? Salad is the obvious choice of course, but you can also spread it on toast (Taylor and I made tuna melts with vinaigrette spread on the bread and they were AMAZING!)
This is such an easy recipe to throw together. Literally just put everything in the blender, and turn it on until the vinaigrette is smooth and creamy.
Voila! Gorgeous sun-dried tomato vinaigrette just became your new favorite dressing. It’s a little bit on the thicker side for a vinaigrette, but that makes it more versatile. Honestly, it kind of tastes like a thin tomato pesto, especially with the hint of fresh garlic. It can be a dressing or a sauce or a spread. Or, you can just get in there with a spoon (you wouldn’t be the only one)!
Some foods that will absolutely benefit from the addition of Sun-Dried Tomato Vinaigrette:
- Chicken
- Goat cheese
- Mozzarella
- French bread
- Israeli couscous
- Sandwiches
- Pasta
Get to it! There’s so much vinaigrette and so little time.
Friday, I’ll have an example to share with you of a recipe that uses this dressing! It’s a grilled vegetable, chicken, Israeli couscous salad.
Store it for up to one week in an airtight container in the fridge.
- ½ cup sun-dried tomatoes
- ½ cup + 2 tbl olive oil
- 1 tbl balsamic vinegar
- 1 clove garlic, peeled
- ½ tsp salt
- Add all ingredients to a blender and process until smooth.
- Store in an airtight container in the fridge for up to one week.
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nom nom vinaigrette
I’m honored that the dowager countess herself would deign to comment on my meager vinaigrette!
Today is the day to make all things Lindsey! I made the ice cream, this dressing, and now I am off to the kitchen to make the Swiss chard pesto. But first, I must comment…This dressing is delicious! I made it before lunch and put it on my turkey and cheese sandwich instead of mayo. I loved it! It’s so versatile.
Oh I love it on sandwiches! And it’s healthier than mayo! The store-bought mayo, anyway. Your mayo is probably homemade with coconut oil or something! Thanks again for trying lou lou biscuit recipes.
Actually, I don’t make mayo. None of us in the family really like it that much. We’d much rather slather a dressing or hummus on sandwiches.