Juicy, tangy pickled cherry tomatoes are drizzled with a creamy herb dressing, simple but so flavorful. For a dairy free version, use soft tofu in place of the yogurt.
Combine all the dressing ingredients in a mini food processor and puree until smooth.
|Pickled Tomato Salad with Basil-Yogurt Dressing|| |
- 4 Tbsp plain yogurt
- 2 tsp white wine vinegar
- 1 tsp Dijon
- 10 fresh basil leaves
- ¼ tsp red pepper flakes
- Salt and pepper
- Spinach or other mixed greens
- Pickled Tomatoes
- Pine nuts (optional)
- For the dressing combine everything together in a mini food process until smooth. Season to taste with salt and pepper.
- Divide salad ingredients up into 4 bowls, then drizzle with dressing.