Oil-Free Tomato, Kalamata & Miso Salad Dressing

Dressing in BowlWhen it comes to salad dressing, I’m on auto-pilot.  It takes me mere seconds to whip up an oil-free vinaigrette and it’s really light and wonderful – but – it’s getting a bit tired.  Enter the ripe tomatoes Kel has been bringing in from the garden.  In went some olives and miso because everything tastes better with them.  The dates temper the tangy acid and the vegetable broth lends richness.  Takes almost as much time to make this oil-free miso salad dressing as it does my old standby.  Vary this by using fresh herbs instead of dry or a different vinegar.


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Oil-free Tomato, Kalamata & Miso Salad Dressing

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  • Author: Annie
  • Total Time: 5


A great way to use homegrown tomatoes coming in from the garden, this oil-free dressing elevates even the simplest bowl of fresh greens.


  • 1 large ripe tomato, cored and cut into big chunks
  • 2 tsp. lemon juice
  • 2 Tbsp. water
  • 2 Tbsp. low salt vegetable broth (or water)
  • 1 tsp. white wine vinegar
  • 2 small pitted dates, chopped
  • 8 pitted Kalamata olives
  • 1 clove garlic
  • 1 Tbsp. brown rice miso paste
  • pinch black pepper
  • pinch dried oregano
  • pinch dried basil


  1. Place all ingredients in a blender and process until smooth.


  • Serving Size: 6
  • Calories: 42
  • Sugar: 6
  • Sodium: 170
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 9
  • Protein: 1
  • Cholesterol: 0


Dressing in Clear Bowl

35 thoughts on “Oil-Free Tomato, Kalamata & Miso Salad Dressing

  1. cmb0096

    That sounds like it would be fantastic with fresh basil. Or dill. Or cilantro. Okay, just about any fresh herb–yum!


  2. Cauldrons and Cupcakes

    You had me at miso… Just made this – how quick is it to whip up!!! Confess I ate a goodly portion with a spoon just testing it. I subbed fresh oregano and parsley as it’s what was in the garden. IFreezing here, so I am using it over roasted root vegetables for lunch. Heavenly 😀 xx

  3. tearoomdelights

    That looks like it might be a nice soup! I like the idea of it hot with the roasted veggies Nicole suggested. I’d love to see some photos of Kel’s tomatoes, too, I love vine tomatoes and wish I grew them myself.

  4. Sophie33

    I just made this stunning & tasty dressing! I had some salad left over from dinner yesterday & had to make it! But I used white miso because that was what i had in the fridge.
    It was superb! Recently, I tried white miso for the very first time & loved it. This dressing tasted the best! A unique & fab recipe! My husband agreed with me! 😉

    1. Monica

      Hi, Can you use fresh tomatoes inasetd of tinned ones, and do you have to skin them and take out all the tomato seeds to use them? This looks like a great recipe, thank you. Lots of Love Misscpb xxx

  5. Somer

    Ok, I NEED to make that! I made an oil free hummus type dressing that was super tasty but the tomato/miso combination has me salivating! Too bad my dog thinks he is a vegetarian and keeps eating all my produce that needs a bit more ripening and sunshine off my counter-top. I need to booby trap it. He ate a full bunch of bananas (skins on), 12 plums and 6 tomatoes just this weekend while we were at church. Ratbag! He does not, however, touch the wheat grass 😉

  6. Richgail Enriquez

    I’m alot worse, at least your go-to dressing is homemade, mine is store bought. I shall make the transition though. Thanks for this recipe… I LOVE kalamata olives!

  7. Basil

    Literally JUST finished a huge salad with this on it… thanks, this got me out of a salad dressing rut! Love the olives and tomatoes, they are original!


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