one green planet
one green planet

When it comes to salad dressing, I’m on auto-pilot. It takes me mere seconds to whip up an oil-free vinaigrette and it’s really light and wonderful – but – it’s getting a bit tired. Enter the ripe tomatoes Kel has been bringing in from the garden. In went some olives and miso because everything tastes better with them. The dates temper the tangy acid and the vegetable broth lends richness. Takes almost as much time to make this as it does my old standby dressing. Vary this by using fresh herbs instead of dry or a different vinegar.

Oil-Free Tomato, Kalamata, and Miso Salad Dressing [Vegan]

What Ingredients Do You Need To Make Oil-Free Tomato, Kalamata, and Miso Salad Dressing [Vegan]

  • 1 large ripe tomato, cored and cut into big chunks
  • 2 tsp. lemon juice
  • 2 tbsp. vegetable broth
  • 2 tbsp. water
  • 1 tsp. white wine vinegar
  • 2 small pitted dates, chopped
  • 8 pitted kalamata olives
  • 1 clove garlic
  • 1 tbsp. brown rice miso paste
  • pinch black pepper
  • pinch dried oregano
  • pinch dried basil

How To Make Oil-Free Tomato, Kalamata, and Miso Salad Dressing [Vegan]

  1. Place all ingredients in a blender and process until smooth.


About The Author

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Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

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