Not only does this slightly creamy dressing add zesty flavor to summer salads, it squeezes even more produce into your diet (and is a good use for any extra tomatoes you want to use up).   This recipe has a kick to it.  You may wish to adjust the spice accordingly.

1 clove garlic
½ teaspoon rubbed sage
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon very hot red pepper flakes
¼ teaspoon black peppercorns
2 tablespoons olive oil
2 tablespoons hemp oil*
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ medium tomato

Put all ingredients into high-power blender and blend until smooth. If you don’t have a high-power blender, make sure the peppercorns are ground and garlic is minced before adding to regular blender or food processor. Pour over salad or use as a veggie dipping sauce.  Come to think of it, it would be good on a sandwich, too.
*If you’re like me and love the taste and health benefits of hemp oil, use 4 tablespoons of hemp oil and omit olive oil.