Cook Culinary & Craft Studio

The ultimate sundried tomato salad dressing

Recipe by
15 Minutes
Prep: 10 Minutes | Cook: 5 Minutes

Surprisingly the second most popular dish from my Glimmer with Gold course-The Lindt trifles being the first- is this little dressing. Numerous friends cheekily popped past my house in December to pick up leftovers or begged me to make a bottle, as due to the frequent making of the dressing, I could whip one up in 5 minutes. It was used as dressings for their Christmas occasions, on chicken wraps, and even as a dip for slices of warm Ciabatta.

The tomato paste adds a bold tomato flavour without the added acidity from only sundried tomatoes, ginger and orange zest give a zing and fresh herbs round it off to make it a really show-off dressing for green salads and  roasted vegetables.



  • ¼ cup rice wine vinegar
  • 5 marinated Woolworth’s sundried tomato quarters
  • 1 tablespoon tomato paste
  • 2 teaspoons Falk/Maldon salt
  • ½ teaspoon black pepper
  • 2 tablespoons sugar or 3 tablespoons honey/ Agave
  • Juice and zest of 1 orange
  • 2 teaspoons freshly grated ginger (3 if you are using Woolies already grated in a tub)
  • Handful of Italian parsley (about ½ cup of leaves or more if you like)
  • Handful of mint
  • 125 ml -180ml (1/2 cup to 3 x ¼ cups) extra virgin olive oil


  1. Blend all ingredients except oil and then add the oil slowly until creamy and combined

This dressing can be refrigerated for a week, but it tends to thicken so just thin it out with some water or bring back to room temperature.

2 Reviews

  1. Carol Salame

    Been looking for an alternate salad dressing and realised this goes beyond a salad dressing! Great with EVERYTHING! !!!
    Thanks Debs- you’re a star!!!

  2. Sally Seppings

    Whipped up a batch of this incredible dressing and discovered its not just a salad dressing, its delicious on fillet, and pretty much everything else.


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