Last month while in my yoga teacher training program, I basically lived on salads every single day for lunch. They are such a simple thing to pack up in the morning and with all the many variations, I never find myself getting sick of it, even if you are having it every day. Some days I added grilled chicken or cooked lentils, often I would skip out on cheese, but other days I would add some crumbled feta cheese or goat cheese. I would add nuts or seeds, dried fruit or sun dried tomatoes, etc. It was quite fun and always delicious.
I started out the month by making my own dressings and vinaigrettes and then on a trip to Whole Foods in a moment of weakness and desperation, trying to save some time where I could, I bought a couple different bottles of organic dressings and vinaigrettes. Of course, as soon as I tried all of them, I realized I could easily be making these myself and I realized how silly it was to buy store-bought dressings, especially because even when organic, they have far more ingredients than they should, many of which as strange preservatives.
I had bought a yummy creamy, vegan, smokey tomato dressing that I really loved and instantly realized I should be making this myself. And often. This Smokey Tomato Vinaigrette is creamy and full of so many amazing flavors. It is of course, great on a salad, it would make an amazing marinade for chicken or fish, it’d be great on a pasta salad and it’s delicious drizzled on your favorite sandwich or wrap. I bet it would also be incredible as a marinade and/or dipping sauce for these grilled artichokes, too. Tomorrow I am sharing a yummy recipe for a plant-based sandwich alternative and this is the perfect condiment on it. So keep a look out for that.
[print_this]Smokey Tomato Vinaigrette – Gluten-free, Vegan
makes approximately 2 cups of dressing
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- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1-2 cloves garlic
- 3 roma tomatoes (could also used about a cup or so of canned/jarred crushed tomatoes)
- 1 1/2 teaspoons liquid smoke
- 1 tablespoon dijon mustard
- 1 teaspoon dried basil (or 2 tablespoons fresh)
- salt and pepper, to taste
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Cut the tomatoes in half, and scoop out or squeeze out as many of the seeds as you can. Chop the tomatoes into smaller pieces. Add all of the ingredients to your high-speed blender and blend until smooth and creamy. Taste the dressing, season with salt and pepper, to taste.
Refrigerate until ready to use. [/print_this]
12 Responses
Yum! I always want to change up my salad dressings since I’m always using the basic olive oil and vinegar…this looks great!
Wow! I thought something else, not adding smoke! Brilliant!
Made this dressing for lunch yesterday. Delicious! My new favorite dressing!
Where do I find liquid smoke?
I have always been able to find it at any ‘ol regular grocery story. Usually near the condiments like BBQ sauce, worsteshire, etc.
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I’m curious, how long do salad dressings/sauces like these last in the fridge? I like the idea of making a bottle of the dressing like you’ve shown, but fear I wouldn’t consume it fast enough.
Thanks!
I would say a week to 10 days for this one, at least. Every dressing and vinaigrette will be a bit different, those with fresh produce, like this one won’t last as long as those without. Hope that helps.
Very much so, thanks!
I made this last night to go with the walnut taco “meat” on a salad and it was insanely delicious! I love that the liquid smoke makes it almost bacon-y. We’re omnivores, but we eat a lot of vegetarian and vegan meals, too, so this was a great option. I’m so glad I have a big jar in the fridge to use in salads all week 🙂
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I always have a salad for lunch on my yoga teacher training days too! It’s so easy to pack, and light enough so that I’m not cringing if we do asana in the afternoon session 😉