Name: Tangy Tomato Salad Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Global
Ingredients: 1 large, ripe tomato; 1 small shallot; 2 tablespoons chopped Italian parsley; 2 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; 1/4 teaspoon sea salt; 1/8 teaspoon Aleppo pepper; 1/8 teaspoon dried oregano; 1/8 teaspoon smoked paprika; pinch of sugar, optional (see notes)

Jump to Recipe

Meet your new salad obsession: Tangy Tomato Salad Dressing! This vibrant, full-bodied dressing captures everything you love about peak-season tomatoes and whips it into a zesty vinaigrette you’ll want to drizzle on everything. From its ruby red color to its sun-kissed balance of sweet, tart, smoky, and herbaceous notes, this recipe turns a few fresh ingredients into a flavor bomb guaranteed to liven up your greens. Whether you’re dressing a simple lettuce bowl or cascading it over roasted vegetables, it brings a garden-fresh sparkle to every bite.

Tangy Tomato Salad Dressing Recipe - Recipe Image

Ingredients You’ll Need

This Tangy Tomato Salad Dressing keeps things gloriously simple but oh-so-impactful. Every ingredient is thoughtfully chosen to bring out the best in the tomatoes—making sure not a single note gets lost in the mix. Here’s what you’ll need, along with tips to help each component shine.

1 large, ripe tomato: Go for the juiciest, ripest tomato you can find—this is the heart of your dressing, bringing body and natural sweetness.
1 small shallot: Shallots are milder than onions, adding a gentle bite and aromatic lift without overpowering the tomato.
2 tablespoons chopped Italian parsley: Fresh, peppery parsley brings a burst of color and herby freshness.
2 tablespoons red wine vinegar: This sharp, tangy element balances the sweetness and ties together all the flavors.
1/4 cup extra virgin olive oil: Rich, fruity olive oil gives the dressing a luscious texture and depth.
1/4 teaspoon sea salt: Just enough to heighten all the bright, bold flavors without turning things briny.
1/8 teaspoon Aleppo pepper: Adds a subtle heat and smokiness that echoes the Mediterranean vibe.
1/8 teaspoon dried oregano: This classic herb gives a rustic, earthy note that makes the dressing undeniably savory.
1/8 teaspoon smoked paprika: Smoky paprika deepens the color and adds just the right touch of warmth.
Pinch of sugar, optional: Sometimes tomatoes need a little help—the sugar brings balance if your tomato is extra tart.

How to Make Tangy Tomato Salad Dressing

Step 1: Set Up Your Grater and Bowl

Grab a box grater and position it inside a large mixing bowl. This setup not only makes things tidier but also collects every drop of tomato goodness that escapes during grating. Don’t be afraid to use a bowl that’s a bit oversized—less mess, more control!

Step 2: Grate the Shallot

Start by grating the shallot on the small side of the box grater. This technique turns the shallot almost paste-like, allowing its flavor to melt seamlessly into the dressing without any harsh, raw pieces. You’ll notice the aroma is gentle and sweet.

Step 3: Grate the Tomato

Switch to the larger side of your grater for the tomato. Hold it firmly and grate directly over the bowl, turning as you go. Grating breaks down the tomato’s flesh but leaves its skin behind—perfect for maximum flavor and a silky consistency. Don’t worry about making it too smooth; a little texture is lovely.

Step 4: Discard the Skins

Once you’ve grated to the skin, simply set the skins aside and discard them. This easy trick ensures your Tangy Tomato Salad Dressing is silky and free of any tough bits.

Step 5: Add Seasonings, Olive Oil, Vinegar, and Parsley

Now, sprinkle in the sea salt, Aleppo pepper, dried oregano, smoked paprika, and (if using) a pinch of sugar. Pour in the red wine vinegar and olive oil, then toss in the chopped Italian parsley. Every ingredient should tumble together in the bowl, ready for whisking.

Step 6: Whisk and Taste

Vigorously whisk everything together until emulsified—the oil should blend into the tomato base for a glossy, unified dressing. Taste a little on a leafy green to see if you need an extra pinch of salt or a dash more vinegar. Adjust as needed.

Step 7: Rest for 15 Minutes

Let your Tangy Tomato Salad Dressing sit at room temperature for at least 15 minutes. This crucial step allows the flavors to meld and intensify, turning a good dressing into an unforgettable one. It’s worth every minute of patience!

How to Serve Tangy Tomato Salad Dressing

Garnishes

Garnish your salads with extra chopped parsley, a sprinkle of flaky sea salt, or even a little more Aleppo pepper for color and spice. Fresh basil leaves can add a lovely touch, making the dressing’s tomato note pop even more.

Side Dishes

Tangy Tomato Salad Dressing shines not just on leaf salads—try drizzling it over roasted vegetables, grain bowls, or grilled chicken. It’s dynamite spooned onto grain bowls with farro and feta, or as a zippy topping for summer panzanella.

Creative Ways to Present

Turn your serving into an event! Serve the dressing in a rustic mason jar for casual picnics, or swirl it onto plates as a base for composed salads. For a chic appetizer, use it to dress thinly sliced heirloom tomatoes and top with microgreens. Even spoon a little atop grilled bread for instant tomato bruschetta vibes.

Make Ahead and Storage

Storing Leftovers

Store any extra Tangy Tomato Salad Dressing in an airtight container or jar in the refrigerator. The flavors continue to develop overnight, so it’s even better the next day! Just give it a good shake or stir before using.

Freezing

While best enjoyed fresh, you can freeze this dressing if needed. Pour into a small freezer-safe jar, leaving some space at the top for expansion. Thaw overnight in the fridge; the texture may change slightly but a vigorous whisk will help bring it back together.

Reheating

This dressing is intended to be enjoyed cold or at room temperature, so reheating isn’t necessary. If it has chilled to firmness in the fridge, simply let it sit out until it returns to a pourable consistency.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh, ripe tomatoes really make the flavor sing, but in a pinch, you can substitute drained, finely chopped canned tomatoes. Opt for the best quality you can find—look for those packed in juice, not puree, and skip the added sugars or seasonings.

What can I use instead of Aleppo pepper?

If you can’t find Aleppo pepper, try a light pinch of crushed red pepper flakes combined with a dash of sweet paprika. This will mimic the gentle heat and subtle fruitiness Aleppo pepper brings to the dressing.

How long does Tangy Tomato Salad Dressing keep?

It stays fresh in the refrigerator for up to 4 days. Since it’s made with fresh tomatoes, be sure to give it a sniff and taste before serving if it’s been sitting for a while.

Can I make this dressing without a grater?

Absolutely! If you don’t have a box grater handy, finely mince the shallot and tomato, then crush the tomato pieces with a fork or potato masher until juicy and pulpy. It’ll have more texture, but still taste wonderful.

Is this dressing vegan and gluten-free?

Yes! This Tangy Tomato Salad Dressing contains only plant-based, gluten-free ingredients. Just be sure your spices haven’t been processed on shared equipment if you’re highly sensitive.

Final Thoughts

If you’re ready to give your salads a fresh twist, make this Tangy Tomato Salad Dressing your next kitchen adventure. Its bold flavors, easy prep, and beautiful color are always a hit. Trust me—you’ll never look at a plain bowl of greens the same way again!

Tangy Tomato Salad Dressing Recipe

★★★★★

4.9 from 24 reviews

Author: lilan
Total Time: 15 minutes
Yield: Makes about 1 cup of dressing 1x
Diet: Vegetarian

Print Recipe

Description

A zesty and flavorful tomato salad dressing that adds a burst of freshness to any salad. This tangy dressing is easy to make and elevates your salad game with its vibrant flavors.

Instructions

Place a box grater inside a large bowl. Grate the shallot on the small side of the grater.
Grate the tomatoes on the larger side of the grater. Grate down to the skin. Discard the skins.
Add the seasonings, olive oil, vinegar, and parsley. Whisk well. Taste and adjust the seasoning.
Let it rest at room temperature for 15 minutes to allow the flavors to develop.