Tomato Basil Vinaigrette (Printable)
Bright tomato and basil vinaigrette, emulsified with olive oil and red wine vinegar; ready in 10 minutes.
# What You Need:
→ Vegetables & Herbs
01 - 1 medium ripe tomato, seeded and chopped
02 - 1/4 cup fresh basil leaves, finely chopped
03 - 1 small garlic clove, minced
→ Liquids
04 - 1/4 cup extra-virgin olive oil
05 - 2 tablespoons red wine vinegar
→ Seasonings
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - Place the seeded and chopped tomato, finely chopped basil leaves, and minced garlic into a food processor or blender.
02 - Pour in the extra-virgin olive oil and red wine vinegar. Add Dijon mustard, sea salt, and freshly ground black pepper.
03 - Process on high until the mixture is completely smooth and the vinaigrette is fully emulsified. Taste and adjust salt and pepper as needed.
04 - If a thinner consistency is desired, add 1 to 2 tablespoons of water and pulse briefly to incorporate.
05 - Transfer the finished vinaigrette to a glass jar or serving container. Refrigerate until ready to use. Shake well before serving as separation may occur.
# Expert Tips:
01 -
- It tastes like summer in a bottle, even if your tomatoes came from the supermarket in February.
- You probably have every single ingredient in your kitchen right now, which means no emergency grocery runs.
02 -
- This dressing will separate in the fridge, so just give it a good shake or stir before using and do not panic.
- Cherry tomatoes make a noticeably sweeter dressing if your grocery store tomatoes are lacking flavor.
03 -
- Let the dressing sit in the fridge for at least thirty minutes before serving because the flavor improves dramatically as it chills.
- A tiny squeeze of lemon juice at the end can wake up the whole batch if it tastes a little flat.