Mediterranean tomato salad dressing

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.

Ingredients

• 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

Directions

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