Cherry Tomato and Basil Dressing 12.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jul 9, 2014

Tart tomatoes give this vegan dressing its tang, with no vinegar needed, and lend a Thousand Island-esque color.

Use it on salad greens or roasted potatoes or as a dip for crudites.

You'll need a blender to make this; using a food processor might result in a dressing that's chunky or not quite emulsified.

Make Ahead: The dressing can be refrigerated in an airtight container for up to 2 weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes about 1 1/2 cups

  • 1 pint cherry tomatoes, stemmed, each cut in half
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh basil leaves
  • 1/4 cup pine nuts (may substitute walnuts)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt, plus more to taste


Combine the tomatoes, oil, basil, pine nuts, mustard and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed.

Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

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Recipe Source

From Food editor Joe Yonan, author of Eat Your Vegetables: Bold Recipes for the Single Cook.

Tested by Joe Yonan.

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