"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