Tangy Tomato Dressing– Easy Outback Steakhouse Copycat

This Outback-style tangy tomato dressing is sharp, fresh, and ridiculously easy to whip up. It’s a raw tomato-based vinaigrette with herbs, vinegar, and a little smoky kick — comes together in 10 minutes with basic pantry stuff. Great on salads, grilled chicken, or just dipped with bread when you want something bright and bold, fast.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 0 mins
• Flavor: Tangy, herby, lightly smoky
• Great for: Salads, grilled stuff, late-night snack moods

Why I Like This Recipe

Had a tomato, a shallot, and a weird amount of energy. Didn’t think much — just grated stuff into a bowl. It came out wild good. Like… punchy but still balanced. I use it on everything now. Doesn’t last long in the fridge, but that’s fine — I finish it in a day.

Ingredients

• 1 large ripe tomato
• 1 small shallot
• 2 tbsp chopped Italian parsley
• 2 tbsp red wine vinegar
• ¼ cup extra virgin olive oil
• ¼ tsp sea salt
• ⅛ tsp Aleppo pepper or red chili flakes
• ⅛ tsp dried oregano
• ⅛ tsp smoked paprika
• Pinch of sugar (optional)

How To Make Tangy Tomato Dressing

1. Grate the shallot: Use the small holes on your box grater. Straight into the bowl. It’s strong stuff, but worth it.
2. Grate the tomato: Big holes this time. Cut it in half first, grate until you hit the skin. Toss that part.
3. Add everything else: Parsley, vinegar, oil, salt, spices, and sugar if needed. Don’t worry too much about order.
4. Whisk it hard: You want it smooth and blended — like a salad dressing, not salsa.
5. Taste and adjust: A little more vinegar if it’s too sweet. A bit of sugar if it’s too sharp. You’re in charge.
6. Use it now: Pour it over greens, grilled meat, or just dip with crusty bread. Don’t let it sit too long.

Tips for Success

• Use ripe tomatoes — under-ripe ones taste sad.
• Don’t blend it. Grating gives you the right texture.
• Whisk it right before serving so it doesn’t separate.
• Store in a sealed jar and use it up within 2 days.

Storage and Reheating

• Fridge: Keep in a glass jar or sealed container. Shake before each use. Best within 48 hours.
• Freezer: Nope. Doesn’t freeze well — texture gets weird.
• Reheat: Don’t. It’s a cold dressing. Just serve fresh.

Frequently Asked Questions

• Can I use cherry tomatoes instead?
  Yeah — just use a handful and grate them the same way. More watery, but still works.
• What can I use instead of Aleppo pepper?
  Crushed red chili flakes or even a pinch of cayenne.
• Do I need to peel the tomato first?
  Nope. Grating it leaves the skin behind automatically.
• Can I use dried parsley?
  I mean… sure. But it’s not as good. Fresh parsley gives it that pop.
• Can I make it ahead?
  A few hours? Totally. A few days? Not ideal — the flavor dulls fast.

Common Mistakes and How to Dodge Them

• Using unripe tomatoes: They’re bland and ruin the whole flavor. Go for the ripest one you’ve got — soft and juicy.
• Too much vinegar, too soon: It’s easy to overdo the acid. Start with 2 tbsp, then taste. Add more only if needed.
• Overmixing in a blender: Tempting, but don’t. You’ll get a thin, foamy mess instead of a bold, textured dressing.
• Using low-quality olive oil: This isn’t the time for the cheap bottle. Use something good — it makes a difference.
• Letting it sit out too long: This dressing’s fresh. After a day or two, the flavor flattens. Make it, use it, love it.

Nutrition Facts (Per Serving)

• Calories: 130 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 160mg
• Potassium: 210mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 0.5g

You Might Also Like:

• Ranch Dressing– Easy Outback Steakhouse Copycat
• Caesar Salad Dressing– Easy Outback Steakhouse Copycat
• Honey Mustard Dressing– Easy Outback Steakhouse Copycat
• Ahi Tuna Appetizer– Easy Outback Steakhouse Copycat