"This lovely dressing is really more like a fresh compote or a loose salsa. It is very versatile and can be spooned over a grilled skirt steak or over a grilled bell pepper filled with goat cheese, or pair it will grilled eggplant and zucchini". 1/2 lb cherry tomatoes, halved or quartered
3 tbsp extra virgin olive oil
2 tbsp thinly sliced drained oil-packed sundried tomatoes (optional)
1 tbsp thinly sliced fresh basil leaves
2 tbsp drained capers, coarsely chopped
2 tsp sherry vinegar
2 tsp orange juice
1/2 tsp minced fresh garlic
1/4 tsp kosher salt
Combine all of the ingredients in a small bowl and stir gently to combine. Let sit 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate a bit. Stir gently again before serving.
From Edible Sacramento. Yields 1 1/2 cups