It is really important to taste, taste, taste when you are making this vinaigrette – each different variety of sun dried tomato will give a different flavour. This should be FULL of taste, so if not – make adjustments.
1/4 cup drained, oil packed sun dried tomatoes – finely minced
2 tbsp. balsamic vinegar
1/2 lemon (juice of)
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp honey
1/2 tsp freshly cracked pepper
1/4 tsp kosher salt
1/3 cup extra virgin olive oil
Give all ingredients a good, vigorous shake in a jar and slowly add the olive oil. Taste and adjust for seasonings.
This is great on a tossed salad, and perhaps even better on a pasta salad. If you want a smoother texture, place all ingredients (except oil) in a blender and process for a few moments before slowly adding the oil.