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Tomato Vinaigrette

August 12, 2015 by susanelester

Fresh lettuce topped with a handful of bacon bits and Tomato Vinaigrette
Fresh lettuce topped with a handful of bacon bits and Tomato Vinaigrette

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!

5.0 from 1 reviews
Tomato Vinaigrette
 
Author:
Michele Anna Jordan
Recipe type: Salads
Serves: 3 cups
Prep time: 30 mins
Total time: 30 mins
Print
 
This recipe is from "Vinaigrettes and Other Dressings."
Ingredients
  • 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
Instructions
  1. Put the shallot and garlic in a medium bowl, add the vinegar, and let sit for 15 to 20 minutes.
  2. Meanwhile, cut the cherry tomatoes in half through their equators; if they are particularly large, cut each half in half.
  3. Stir the lemon juice into the shallot mixture and season with salt and several turns of pepper.
  4. Stir in the olive oil. Add the herbs, toss gently, taste, and correct for salt, oil, and acid, as needed.
  5. Use within 30 minutes or refrigerate, covered, for up to 2 days. Return to room temperature before serving.
3.3.3077

Tomato Vinaigrette tossed with cooled fettuccine and shrimp
Tomato Vinaigrette tossed with cooled fettuccine and shrimp

We think this vinaigrette would be excellent on chicken, steak, or fish as well.

Enjoy!

California Brown Pelican in Channel Islands Harbor
California Brown Pelican in Channel Islands Harbor

Filed Under: Dips & Sauces, Pasta & Rice, Salads, Salads, Seafood Tagged With: Pasta, salad, salad dressing, shrimp, tomatoes, vinaigrette

Comments

  1. David says

    August 15, 2015 at 10:25 am

    Too many sungold tomatoes? What a pity… 🙂 Sounds delightful!

  2. Mary Hirsch says

    August 15, 2015 at 6:33 pm

    I do envy you your garden. And, your sungold tomatoes, lettuces and herbs and everything else you grow. The vinaigrette with chilled fettuccine and cooked shrimp sounds like a great summer meal.

  3. Roz | La Bella Vita Cucina says

    January 6, 2016 at 2:18 pm

    This looks simply divine! Can’t wait for fresh tomatoes to try this vinaigrette Susan! Thank you for sharing!

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