Occasionally, I am prone to salad dressing ennui. I just can't take another balsamic vinaigrette. However, I recently found this antioxidant rich, tasty new tomato dressing that certainly cures my boredom.

It reminds me a bit of gazpacho, one of my favorite summer treats. I would use the dressing with a mild green, like butter lettuce, and it works well with avocado and goat cheese too. You can also use this dressing for dipping bread, but it is too thin for veggies.

So don't succumb to the salad dressing doldrums! To see the recipe, just read more

Tomato Paprika Salad Dressing
adapted from Body + Soul

Tomato-Paprika Salad Dressing

What You Need

¾ pound plum or heirloom tomatoes
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon light brown sugar
1 small garlic clove – pressed
½ teaspoon mild or smoked paprika
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper

What You Do

1. Press garlic and set it aside to allow the healthy enzymes release.
2. Peel, core and seed tomatoes. If peeling tomatoes are new to you read Yum’s helpful tips on this culinary task.
3. Place tomatoes in blender along with vinegars, sugar, garlic and paprika. Puree until smooth.
4. Remove center cap of the blender lid and add oil in a steady stream, blending thoroughly.
5. Salt and pepper to taste.

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