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.
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
Pitt the olives and place them in a food processor
Add a handful of basil leaves, the sundried tomatoes, lemon juice, and apple cider vinegar.
Toast the pine nuts in a pan for a couple of minutes until lightly browned then add them to the food processor
Whizz the ingredients together until a smooth puree is reached
Slowly pour in the olive oil while at the same time whizzing the food processor
Check for flavour and add a pinch of salt according to taste
Serve with salad of your choice