For a richer flavor, use sun-dried tomatoes packed in oil. Be sure to drain them well before chopping. To toast the pine nuts, spread them in a single layer on a dry skillet over medium heat. Cook, stirring frequently, until lightly golden and fragrant. Watch carefully, as they can burn quickly. The dressing can be stored in an airtight container in the refrigerator for up to 5 days.
Tomato, Basil, Pine Nut Dressing
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs 15 mins
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SERVING20 People
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VIEWS21
A vibrant and intensely flavorful dressing that elevates any salad. Sun-dried tomatoes mingle harmoniously with fresh basil and toasted pine nuts, all brought together with the richness of olive oil and a touch of balsamic tang. Serve warm or chilled over your favorite greens.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Fiber0 g
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Protein1 g
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Saturated Fat2 g
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Sodium30 mg
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Sugar2 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium bowl, combine the olive oil, balsamic vinegar, chopped sun-dried tomatoes, sliced basil, and chopped pine nuts.
02 Step
Recipe View 2 mins Add the water and sugar to the mixture.
03 Step
Recipe View 8 mins Whisk all ingredients together until well combined and slightly emulsified. (2 minutes)
04 Step
Recipe View 1 mins Cover the bowl tightly with plastic wrap or transfer to an airtight container.
05 Step
Recipe View Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8 hours)
06 Step
Recipe View Before serving, bring the dressing to room temperature or gently warm it, if desired. Stir well before using.
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Brielle Bins
Jun 24, 2025This dressing is amazing! I used it on a spinach salad with grilled chicken, and it was a huge hit.
Terrance Denesik
May 5, 2025I love the combination of flavors in this dressing. The sun-dried tomatoes and basil are perfect together.
Edwardo Christiansen
Apr 10, 2025I made this for a potluck, and everyone raved about it. I will definitely be making this again!