Puttanesca Vinaigrette: Bold Olive, Tomato & Anchovy Dressing

People often rave about my homemade dressings, and this Puttanesca Vinaigrette is a standout. Bright and savory, it combines chopped olives, capers, red onion and roasted red pepper with a tangy red wine vinaigrette that has a hint of tomato. I call this one “drinkably delicious” because it’s that good.

Why you will love this Puttanesca Vinaigrette

This vinaigrette is packed with bold, layered flavors and a satisfying texture. The base is a simple red wine vinegar and olive oil emulsion with a touch of tomato paste for depth and a little maple syrup to balance the acidity. Finely diced red onion softens and brightens as it “pickles” in the dressing, while olives, capers and roasted red pepper provide briny, savory and sweet notes. The result transforms plain greens into a lively, restaurant-quality salad that’s very easy to make.

What is Puttanesca?

Puttanesca is an Italian sauce traditionally served with pasta. The classic version features tomatoes, garlic, olives, capers and anchovies for a salty, umami-forward flavor. This vinaigrette is a riff on that idea, echoing the briny, savory characteristics of classic puttanesca while keeping the recipe vegan-friendly. It captures the spirit of the sauce—intense, quick and satisfying—adapted into a dressing for salads and bowls.

Ingredients for Puttanesca Vinaigrette

Most ingredients are pantry staples, so you can make this year-round. They combine to create a dressing that is flavorful, colorful and versatile.

• Red onion – Finely diced red onion mellows in the vinegar and maple, adding sweet-sharp flavor and crunch.
• Roasted red bell pepper – Jarred roasted red peppers add sweetness, tang and vibrant color.
• Pitted Kalamata olives – Firm and tangy, Kalamatas provide a rich olive flavor and meaty texture.
• Green olives with pimiento – These add a milder olive flavor and visual contrast.
• Tomato paste – A small amount builds body and a deeper tomato note in the vinaigrette.
• Red wine vinegar – Provides bright acidity that pairs well with the other bold ingredients.
• Extra-virgin olive oil – A quality olive oil gives the dressing silkiness and helps carry the flavors.
• Pure maple syrup – Adds gentle sweetness and dissolves easily into the vinaigrette.
• Salt – Enhances and balances the flavors; adjust or omit as needed.
• Red pepper flakes – Optional for a touch of heat.
• Oregano – Dried or fresh, oregano brings an herbal, Mediterranean character.
• Capers – Small and briny, capers mimic the anchovy note in classic puttanesca and add a pop of flavor.

How to Make Puttanesca Vinaigrette

This dressing is quick and requires no special equipment. A sharp knife, a cutting board and a jar with a lid are all you need.

• Chop the ingredients – Finely dice the red onion, roasted red pepper and both types of olives.
• Assemble the dressing – Combine the chopped ingredients in a small jar with red wine vinegar, olive oil, tomato paste, maple syrup, capers, oregano, red pepper flakes and a pinch of salt.
• Shake or stir – Secure the lid and shake, or stir well, until the tomato paste dissolves and everything is evenly combined.

What kind of salad goes with Puttanesca Vinaigrette

This vinaigrette works with many salads but pairs especially well with delicate or peppery greens such as spring mix, baby spinach, frisée or arugula. It also shines in a panzanella-style salad where bread croutons soak up the dressing, and it complements salty crumbles like feta (or vegan feta). For a heartier option, toss the dressing with cooked, chilled pasta and add cherry tomatoes and cucumber for a vibrant puttanesca-style pasta salad.

Other Salad Dressing Recipes you will love

• Basic Herby Vinaigrette
• Vegan Ranch Dressing
• Creamy Lemon Tahini Dressing
• Sweet Balsamic Dressing
• Tahini Caesar Dressing