We have a steady crop of Sungold tomatoes right now. In looking for delicious salad ideas, I came across this great recipe for Tomato Vinaigrette which also uses the fresh herbs in our garden. We served it with salad made with Romaine and Butter lettuce from our garden as well. The second night, we added more tomatoes to the vinaigrette and tossed it with chilled fettuccine and cooked shrimp. This dressing is so delicious and versatile, you’ll be sure to find many ways to enjoy the freshest flavors of summer!
- 1 shallot, minced
- 2 garlic cloves, minced
- 3 tablespoons white wine vinegar or champagne vinegar, plus more as needed
- 2 cups small cherry tomatoes, preferably a mix of orange, yellow, and red
- Juice of 1 lemon
- Kosher salt
- Black pepper in a mill
- ½ cup extra virgin olive oil, plus more if needed
- 2 tablespoons minced fresh chives, Italian parsley, basil, or a mixture of all three
- Put the shallot and garlic in a medium bowl, add the vinegar, and let sit for 15 to 20 minutes.
- Meanwhile, cut the cherry tomatoes in half through their equators; if they are particularly large, cut each half in half.
- Stir the lemon juice into the shallot mixture and season with salt and several turns of pepper.
- Stir in the olive oil. Add the herbs, toss gently, taste, and correct for salt, oil, and acid, as needed.
- Use within 30 minutes or refrigerate, covered, for up to 2 days. Return to room temperature before serving.
We think this vinaigrette would be excellent on chicken, steak, or fish as well.