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bruschetta salad dressing (by sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

I bought some Wish Bone Bruschetta Italian dressing and my DIL absolutely fell in love with it. It was marked down on the clearance rack, and of course I couldn't find any more when I went back for more. So through trial and error, I made this, which is close enough to please my DIL. I hope you'll like it.

(1 rating)
yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For bruschetta salad dressing (by sallye)

  • 1-1/2 c
    extra virgin olive oil
  • 1/8 c
    red wine vinegar
  • 1/8 c
    garlic rice vinegar
  • 1 can
    hunts fire roasted petite diced tomatoes
  • 2 Tbsp
    italian seasoning
  • 2 Tbsp
    fresh basil leaves, chopped fine
  • 1 md
    onion, chopped fine
  • 1 Tbsp
    garlic powder
  • 1 tsp
    sea salt
  • 1 tsp
    sugar
  • 1/4 tsp
    dried mustard
  • 1/4 tsp
    paprika
  • 2 oz
    crumbled feta cheese (or grated parmesan if you prefer)

How To Make bruschetta salad dressing (by sallye)

  • 1
    Place olive oil and vinegar in mixing bowl Pulse basil leaves, tomatoes and onion in food processor until minced fine. Add to oil and vinegar mixture Whisk until well blended
  • 2
    Add all other ingredients to oil mixture and continue whisking until dressing is smooth and well blended, making sure sugar and salt are fully dissolved. Optional: Place whole garlic clove in bottom of glass container before pouring dressing in.
  • 3
    Store in refrigerator in covered glass container at least an hour before serving (better if overnight) Will last 2-3 weeks in fridge.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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