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Glass cup with spout containing Bright Summer Oil-free Tomato Salad Dressing in an elegant glass pouring vessel.

Bright Summer Oil-free Tomato Salad Dressing Recipe

Bright Summer Oil-free Tomato Salad Dressing is perfect for salads, noodle dishes, marinades, and grilled or roasted vegetables.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Dressing
Cuisine: Italian, Mediterranean
Diet: Vegan, WFPB
Servings: 1 cup

Tools Used in this Recipe

  • Cutting Board
  • Chef Knife
  • pounder for garlic (or use back of knife)
  • lemon squeezer
  • hand (immersion) blender and blender cup
  • Container for pouring and storing


  • 1/2 lb tomatoes preferably from a Farmers Market, heirloom, or on the vine
  • 2–4 cloves garlic outer paper removed and germ removed
  • 6 green olives, preferably Castelvetrano rinsed and pitted; see note below for reduced salt method
  • 4–6 tbls lemon juice juice from 2 lemons


  • Gather the ingredients: tomatoes, olives, garlic and lemons.
  • The small grape and cherry tomato varieties can be put in the blender cup without chopping. For larger tomatoes, rough chop them. 1/2 lb makes about 1 cup chopped.
  • Remove the pit from the rinsed olives. No need to be fussy since they will be blended; a light-medium tap with a pounder (too much force can break the pit) (see photo above) or tap with back of a chef knife works great too.
  • Remove the paper skin from the garlic cloves. A light tap with the pounder or the the back of a knife will release the papery skin too.
  • Remove germ from the garlic clove. Cut the clove in half lengthwise and pull the germ out, it usually releases easily.
  • Place the tomatoes in the blender (whole if small, chopped if larger). Add the olives, 1 or 2 garlic cloves.
  • Before blending, wrap a paper towel around the top of the blender cup around the stick part so the tomatoes don't spatter out.
  • Start blending with a pulsing blend (turn on a couple seconds, off, then on again). Continue blending until well-blended and pretty smooth. Taste it to see if you want more garlic or olives. Sometimes tomato pieces get caught in the blender blade dome. A light tap on the bottom or the side of the blender cup will release those pieces.
    If dressing is really thick, remove the blender and stir in the lemon juice with a fork to get the consistency to dress the salads, noodle dishes and drizzled on vegetables.
    If it is still pretty loose you can blend in the lemon juice with the blender.
  • The oil-free tomato dressing is ready to dress and brighten your dishes. Pictured in the last photo above, #9, with our Castelvetrano Olive, Tomato & Noodle Salad.
  • Oil-free tomato dressing will store well in the refrigerator for up to 3 days. Glass containers with tight fitting lid is preferred for storing.


To reduce the salt content from the brined olives, place the rinsed and pitted olives in a jar with a tight fitting lid, add filtered water, and shake. Let soak for about 5 min, then drain the liquid. If you still find them too salty, repeat the process. Drain the water and olives are ready to use.