With summer just around the corner, lighter meals are becoming increasingly appealing to Mike and I. The warmer months are so short where we live up north that we savor each moment…and try to compensate by eating all the fresh summer veggies we can while they’re in season. In the throes of summer’s heat, it’s actually pretty common for us to marinade a whole bunch of different veggies, then throw them on the grill and call that dinner.
This is my favorite all-purpose dressing, which often doubles as marinade in our house…I love it so much that at any point (especially during the warmer months) there’s usually a jar of it in my fridge. It’s a great dressing or marinade for grilled, steamed, or roasted veggies, as well as fish, chicken, and steak. It’s also delicious in pasta salads, bean salads, panzanella salad (Italian bread salad), or even just to dress salad greens.
A Note About the Olive Oil: The kind of oil you use can take a dressing from good to amazing, so be sure to use good-quality extra virgin olive oil here. Since I recently received a bottle of Carapelli’s Extra Virgin Olive Oil, I used that in my dressing. Their olive oil is fantastic…it has a gorgeous green-gold color and a fruity, peppery taste.
(Yield: About 3/4 cup)
1/3 cup extra virgin olive oil (I used Carapelli)
2 tablespoons apple cider vinegar (or red wine vinegar)
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon tamari sauce (or soy sauce)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (more or less to taste)
1/4 teaspoon black pepper
1/2 small white onion, minced
1 small clove garlic, grated on a microplane
Whisk together all ingredients. Store refrigerated up to 1 week.
Disclaimer: The olive oil I used in this dressing was Carapelli’s Extra Virgin Olive Oil, which I received for free; opinions stated are my own.