Salad Dressing Repository - Tomato Basil Dressing
Yield: 5-6 Salads
Great on sliced Tomatoes with Fresh Mozzarella cheese, or a salad of baby Spinach and Arugula with Red Onions and grated Parmesan.
Ingredients
- 1 small tomato, quartered
- 1 small bunch fresh basil, stems removed (about 1/4 cup packed)
- 1/4 cup red onion, diced
- 1 tsp garlic, minced
- 4 tbsp Dijon mustard
- 1/4 cup red wine vinegar
- 1 tbsp honey
- 2 tbsp lemon juice
- 1/8 tsp fine sea salt
- 7-8 grinds freshly cracked black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Put the tomato, basil, red onion and vinegar in a food processor and pulse until rough chopped.
- Add all the remaining ingredients except the olive oil and pulse a few times more.
- Add the olive oil and pulse several more times until the dressing is pourable, but not emulsified; you want to be able to see bits and pieces of the tomato and basil in the dressing.
- Cover and refrigerate; allow the dressing to sit for at least an hour before serving.
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