Photo: Lizzie Fuhr

Occasionally, I am prone to salad dressing ennui. I just can't take another balsamic vinaigrette. However, I recently found this antioxidant-rich tomato dressing that cures my boredom. It reminds me a bit of gazpacho, one of my most loved Summer treats.

Top off your favorite combination of greens with this tangy Summer dressing for a light, fresh, and flavor-packed change of pace. Keep reading to learn how to blend up this low-calorie recipe.

Tomato Paprika Salad Dressing

Tomato Paprika Salad Dressing


  1. 3/4 pound plum or other ripe tomatoes
  2. 3 tablespoons red wine vinegar
  3. 1 teaspoon light brown sugar
  4. 1 small clove garlic, roughly chopped
  5. 1/2 teaspoon mild paprika
  6. 1/4 cup extra-virgin olive oil
  7. Coarse salt and ground pepper


  1. With a paring knife, cut a shallow x on the bottom of each tomato. Bring a medium saucepan of water to a boil. Add the tomatoes and boil 30 seconds.
  2. Using a slotted spoon, transfer the tomatoes to a bowl. When cool enough to handle, peel and discard their skin. Cut the tomatoes into quarters lengthwise. Using your fingers, discard the seeds. Transfer the tomatoes to a blender.
  3. Add the vinegar, sugar, garlic, and paprika, and puree until smooth. Remove the center cap, and with the motor running, add the oil in a steady stream, blending well. Season with salt and pepper.


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