Tomato Vinaigrette

A light dressing used for Caprese Salads, Panzanella, Summer Tomato & Herb Salads, or just slathered on sliced tomatoes. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Marinating Time 25 minutes
Total Time 35 minutes
Course Lunch, Salad
Cuisine French
Servings 5
Calories 106 kcal

Equipment

  • Kitchen Knife
  • Box Grater

Ingredients
  

  • 2 tbsp onion* diced
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tomato* very large and ripe
  • 4 leaves basil* torn into pieces
  • ¼ cup olive oil
  • 1 clove garlic* minced

Instructions
 

  • Marinate the shallots in the vinegars for 15 minutes.
  • Halve the tomato crosswise. Grate on a large box grater and discard the skin. You should have ½ cup grated tomato. Add it to the shallot mixture along with the basil, olive oil, and a generous pinch of salt. Smash the garlic with the palm of your hand and add to the dressing. Shake to combine.
  • Taste and adjust salt as needed. Let sit for 10 minutes and remove the garlic. Cover and refrigerate. Keeps for up to 2 days.

Notes

Yield: 1 cup
Photo by Calum Lewis on Unsplash
Adapted from Salt, Fat, Acid, Heat by Samin Nosrat

Nutrition

Calories: 106kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 2gSodium: 3mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 4mgCalcium: 7mgIron: 1mg
Keyword basil, garlic, onion, tomatoes