This Roasted Tomato Salad Dressing captures the joy of summertime in a bottle using juicy, ripe tomatoes, sherry vinegar and dijon mustard. It tastes great on a salad, grilled meat, seafood and vegetables.
One of my favorite ways to enjoy it is tossed with super fresh salad greens and a grilled cheese sandwich on the side.
Ingredient Substitutions
- No shallot? You can substitute any type of onion. I also really like using dehydrated onions in my salad dressings.
- No avocado oil? You can substitute any neutral flavored oil of your choice, just make sure it’s cold-pressed. Because the seeds aren’t heated during the cold press extraction process, the oil will be less processed and retain more of its health benefits.
- If you don’t have any fresh thyme: You can add a little fresh parsley, or skip it.
- No dijon? You could sub with whole grain mustard, but I would steer clear of yellow or honey mustard.
Recipe Tips & FAQs
- Do I need to peel my tomatoes for the salad dressing? No. They will take on a nice roasted flavor and get completely blended, so no need to peel.
- What is Sherry vinegar and do I really need it? It’s ok to use red wine vinegar as a substitute, because sherry vinegar is a type of red wine vin. BUT— I’m going to recommend you invest in the bottle of sherry vinegar if it’s in your budget. It is a higher quality vinegar and will help you make the best tasting salad dressing humanly possible.
- Can I grill my tomato? Yes, if you’ve already got the grill fired up, this is the perfect opportunity to multi-task.
- Roasting your tomato- I recommend using a cast iron skillet or outdoor grill. Get it ripping hot, no oil. Add your tomato and give it a nice char on every side, even the top and bottom. This doesn’t mean you can forget about it for half an hour. The skin should be charred, not incinerated. A good indicator that the tomato is ready will be when the skin starts to burst.
Serving Suggestions
- Goes great with Spinach and Arugula Salad
- Great sauce option for a Grilled Vegetable Platter.
- It would taste great with this Herb Roasted Pork Tenderloin.
- Serve it with a fresh, easy salad and a grilled cheese sandwich.
Storage and Shelf Life
Refrigerator: The dressing will hold well in an airtight container in the refrigerator for 3-4 days.
Freezer: This dressing can be frozen for up to 2 months. Make sure to leave a little room at the top of the jar for expansion once it freezes. You will need to shake the dressing well once it thaws.
Final Thoughts
Can we be honest? Blenders aren’t that hard to clean. I know it seems like it when you’re not in the mood to cook. But it’s worth getting an extra dish dirty, because homemade salad dressing tastes so much better than store bought. It’s also great to know exactly what’s in it.
I can promise you, you’re going to be sharing this Roasted Tomato Salad Dressing recipe with your friends and family and using it on repeat. It’s that good.
Have you tried this recipe? Please leave a comment below!
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Roasted Tomato Salad Dressing
Special Equipment
- 1 Blender
Ingredients
- 1 roma tomato
- 1/2 teaspoon fresh thyme
- 1 tablespoon shallot peeled and chopped
- 1 clove garlic, grated about 1/2 teaspoon
- 1 1/2 teaspoon dijon mustard
- 1/4 cup sherry vinegar or sub red wine vinegar
- 1/4 cup avocado oil
- 1/4 cup extra virgin olive oil
- sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Blister the Tomato: In a smoking hot cast iron pan, roast the roma tomato on all sides until charred and bursting open, about 10 minutes.
- Make the Vinaigrette: Transfer the charred tomato to the blender along with the 1/2 teaspoon thyme, 1 tablespoon shallot, 1 clove garlic, 1 1/5 teaspoon dijon, 1/4 cup sherry vinegar and a pinch of salt and pepper. Blend well to combine, then slowly drizzle in the 1/4 cup avocado and 1/4 cup olive oil. Check for seasoning and serve immediately or store in an airtight container in the fridge for up to 3 days.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.
The Roasted Tomato Vinaigrette recipe is a game changer. I never thought to roast tomatoes on the stove. I added the dressing to peeled, deseeded, and chopped cucumbers. This salad made a perfect side for a hot 4th of July.
After getting a taste of the dressing, I wanted to eat it immediately. With the extra dressing, I drizzled it over toasty bread with cheese. So yummy, I may need to pluck a tomato from the garden and make it again.
I highly recommend adding this vinaigrette to your recipe book.