Fresh squeezed lemon juice, extra virgin olive oil and dijon paired with the bounty of summer tomatoes and basil. I was inspired to use salsa in this dressing by one of my best friends who typically uses salsa as her salad dressing. This recipe can be adapted to use any fresh salsa you prefer.
Lemon Tomato Basil vinaigrette
Course: Dressings, SaladsCuisine: Italian, AmericanServings
12
servingsPrep time
10
minutesCooking timeminutes
Ingredients
1 cup fresh Tomato & Basil Salsa
1 cup Extra Virgin Olive Oil
1/2 cup Lemon Juice
2 heaping tablespoons Dijon Mustard
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Directions
- Put all ingredients in blender and pulse until well mixed and smooth
- Transfer to glass air-tight container and store in refrigerator
- Enjoy on a fresh garden salad
Notes
- Store in fridge in an air-tight container and enjoy within 6 days. May last longer, just keep an eye out for discoloration or mold.
