Tomato Vinaigrette
Author: Michele Anna Jordan
Recipe type: Salads
Serves: 3 cups
- 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.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/08/tomato-vinaigrette.html
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