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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.
Prep Time10 minutes
Marinating Time25 minutes
Total Time35 minutes
Course: Lunch, Salad, Side Dish
Cuisine: French
Keyword: basil, garlic, onion, tomatoes
Season: Fall, Summer
Diet: Dairy Free, Gluten Free, Vegan, Vegetarian
Servings: 5
Calories: 106kcal
Author: Mallory DeVries

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 onion 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. Combine tomato, onion and vinegar mixture, 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: 106kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg