Ingredients
- 3 tablespoons balsamic vinegar
- 3 tablespoons thick Greek yogurt
- 2 tablespoons fermented pickle brine
- 1/3 cup extra virgin olive oil
- 1/2 cup sun-dried tomatoes in olive oil, drained*
- 1 tsp garlic granules/powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon honey
Instructions
- Add all the ingredients to a wide-mouth jar. This recipe makes about a cup of dressing, so a 16-oz mason jar works great for blending and storing.
- Using an immersion (stick) blender, pulse until fully combined and smooth. (You can also blend the dressing in a food processor if you don’t have a stick blender)
- Serve right away, or store the dressing in an airtight jar/bottle in the refrigerator for up to 4 days.
- Try this dressing on my Grilled Corn and Summer Squash Pasta Salad
- If you love this easy recipe, please leave a five-star review below!