Tomato Basil Vinaigrette

The smell of torn basil and sun warmed tomatoes hitting olive oil is enough to make you close your eyes and forget whatever was stressing you out. I threw this vinaigrette together on a Tuesday when the garden was exploding with both and I had run out of store bought dressing three days prior. It took me maybe eight minutes from cutting board to jar, and I have not bought salad dressing since. That is not a dramatic statement, it is just the truth.

I brought a mason jar of this to a backyard potluck last July and three people asked for the recipe before they even finished their salads. One friend literally dipped her finger in the jar when she thought no one was looking, but I saw it and felt nothing but solidarity because I do the same thing at home standing over the sink.

Ingredients

• Ripe tomato: The riper the better here since you want natural sweetness and juiciness to carry the dressing.
• Fresh basil: Dried basil will not give you the same bright, almost peppery punch, so use fresh if you can.
• Garlic: One small clove is all you need because raw garlic can quickly take over the whole bowl.
• Extra virgin olive oil: Use the good stuff since the flavor really shines through in a raw dressing like this.
• Red wine vinegar: Provides a sharp, fruity tang that pairs beautifully with the tomato.
• Dijon mustard: Acts as the emulsifier that keeps everything blended together instead of separating.
• Sea salt and black pepper: Season to taste at the end because tomatoes vary wildly in how much salt they need.

Instructions

Combine the fresh ingredients:

Toss the chopped tomato, basil, and garlic into your blender or food processor and admire how pretty it looks before you hit the button.

Add the liquids and seasonings:

Pour in the olive oil, red wine vinegar, Dijon mustard, salt, and pepper right on top of the vegetables.

Blend until silky:

Run the blender until the mixture is completely smooth and has turned a gorgeous pale orange color, stopping to scrape down the sides once if needed.

Taste and adjust:

Dip a spoon in and decide if it needs more salt, a little more vinegar, or another crack of pepper.

Thin if desired:

If the consistency feels too thick for drizzling, add a splash of water and pulse again until it flows nicely.

Store it:

Pour into a clean jar and pop it in the fridge so the flavors can settle and mingle while you prep the rest of your meal.

Save

There is something quietly satisfying about pouring a dressing you made yourself over a big bowl of greens, knowing exactly what went into it and how little effort it took.

How I Like to Use It

Beyond salads, try spooning it over roasted zucchini or using it as a quick sauce for grain bowls with quinoa and chickpeas. It also makes a surprisingly good marinade for tofu if you let it sit for about twenty minutes before cooking.

When Tomatoes Are Not in Season

If you are making this in winter, reach for cherry tomatoes or even halved grape tomatoes since they tend to retain more sweetness than larger varieties. A pinch of sugar, maybe a quarter teaspoon, can help fake that sun ripened flavor when the produce aisle is letting you down.

Storage and Shelf Life

Keep it in an airtight jar in the refrigerator and it will stay good for about five days, though the color may darken slightly as the basil oxidizes.

• Give it a vigorous shake before each use to recombine.
• Freezing is not recommended since the texture changes after thawing.
• Always check for any off smells before using leftover batches.

Save

Once you start making vinaigrettes from scratch, the bottled stuff starts tasting like a memory you do not miss. Keep a jar of this in your fridge and your weeknight dinners will thank you.

Recipe FAQs

→ How can I thin the vinaigrette if it’s too thick?

Add 1–2 tablespoons of cold water and pulse briefly in the blender until you reach the desired consistency; adjust salt and acidity after thinning.

→ Can I use cherry tomatoes instead of a medium tomato?

Yes—cherry tomatoes give a sweeter, more concentrated flavor. Halve or quarter them before blending for an even texture.

→ How long does this dressing keep in the fridge?

Stored in an airtight jar, it keeps up to 4 days refrigerated. Shake or stir before use, as natural separation may occur.

→ Is a blender required, or can I chop everything by hand?

A blender or food processor gives the smoothest, emulsified texture, but finely chopping the ingredients and whisking with oil and vinegar will work for a chunkier finish.

→ How do I prevent the oil and vinegar from separating?

Blend until fully emulsified and include Dijon mustard, which helps stabilize the emulsion. Serve shortly after blending or re-emulsify with a quick shake or pulse.

→ Any simple substitutions to alter the flavor?

Try white balsamic for milder acidity, swap red wine vinegar for champagne vinegar, or use different herbs like oregano or parsley for a twist.