Tomato Basil Vinaigrette

Tomato Basil Vinaigrette

A tangy, herb-flecked dressing that turns ripe tomatoes into a bright salad topper.

Total 10 min Makes 16 oz Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette blends juicy tomato with fresh basil, garlic, and red wine vinegar for a tangy, slightly sweet dressing. Whisked with olive oil until lightly emulsified, it works well over leafy greens, grilled vegetables, or sliced mozzarella. It comes together quickly in a blender or by hand and keeps for several days in the refrigerator.

Ingredients

  • 1 cup ripe tomato, chopped
  • 1/4 cup fresh basil leaves, loosely packed
  • 1/4 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Combine the chopped tomato, basil leaves, red wine vinegar, garlic, honey, Dijon mustard, salt, and pepper in a blender or food processor.

  2. Blend on medium speed until the tomato and basil are finely pureed, about 30 seconds.

  3. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is lightly thickened and emulsified.

  4. Taste and adjust salt and pepper as needed, then transfer the vinaigrette to a sealable jar or bottle.

  5. Refrigerate for at least 30 minutes before serving to let the flavors meld, shaking or whisking well before each use.

Rate this recipe

★ 4.7 (1)

Tomato Basil Vinaigrette

This vinaigrette blends juicy tomato with fresh basil, garlic, and red wine vinegar for a tangy, slightly sweet dressing. Whisked with olive oil until lightly emulsified, it works well over leafy greens, grilled vegetables, or sliced mozzarella. It comes together quickly in a blender or by hand and keeps for several days in the refrigerator.

10 min 16 oz 160 cal

Ingredients

  • 1 cup ripe tomato, chopped
  • 1/4 cup fresh basil leaves, loosely packed
  • 1/4 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Combine the chopped tomato, basil leaves, red wine vinegar, garlic, honey, Dijon mustard, salt, and pepper in a blender or food processor.

  2. 2

    Blend on medium speed until the tomato and basil are finely pureed, about 30 seconds.

  3. 3

    With the blender running on low speed, slowly drizzle in the olive oil until the dressing is lightly thickened and emulsified.

  4. 4

    Taste and adjust salt and pepper as needed, then transfer the vinaigrette to a sealable jar or bottle.

  5. 5

    Refrigerate for at least 30 minutes before serving to let the flavors meld, shaking or whisking well before each use.