• Cath

Mediterranean tomato salad dressing

Updated: Feb 25, 2019

I like having salads for lunch. Especially during the summer time. It is easy to get caught up having the same dressing all the time though. My go to dressing is a classic homemade honey and mustard dressing. I threw this one together for a bit of variety and it tasted rather nice. Using some classic Mediterranean flavours like olives, basil and pine nuts, this is why I called it a Mediterranean tomato salad dressing!

This doesn't take long to whizz up, and it will keep in the fridge for about 5 days, so you can use it on your salads all week.


  • 5 olives

  • Handful of basil

  • Handful of toasted pinenuts

  • 4 sundried tomatoes

  • juice of half a lemon

  • 2 tablespoons apple cider vinegar

  • 5 tablespoons extra virgin olive oil

  • salt to taste


  1. Pitt the olives and place them in a food processor

  2. Add a handful of basil leaves, the sundried tomatoes, lemon juice, and apple cider vinegar.

  3. Toast the pine nuts in a pan for a couple of minutes until lightly browned then add them to the food processor

  4. Whizz the ingredients together until a smooth puree is reached

  5. Slowly pour in the olive oil while at the same time whizzing the food processor

  6. Check for flavour and add a pinch of salt according to taste

  7. Serve with salad of your choice

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