Tomato Basil Vinaigrette (Printable Version)
Bright tomato and basil dressing with olive oil and red wine vinegar, blended to a smooth, herbaceous finish.
# 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 Make It:
01 - Place the seeded and chopped tomato, finely chopped basil, and minced garlic into a food processor or blender.
02 - Pour in the extra-virgin olive oil and red wine vinegar. Add the Dijon mustard, sea salt, and freshly ground black pepper.
03 - Process on high until the mixture is completely smooth and the dressing has emulsified into a uniform consistency. Taste and adjust salt and pepper as desired.
04 - If a thinner texture is preferred, add 1 to 2 tablespoons of water and pulse briefly to incorporate.
05 - Transfer the vinaigrette to an airtight jar or serving container. Refrigerate until ready to serve.
# Helpful Hints:
01 -
- It tastes like summer in a jar, bright, herbal, and impossibly fresh with zero cooking required.
- You probably have every ingredient sitting in your kitchen right now, which makes it dangerously easy to whip up on a weeknight.
02 -
- A watery tomato will make your dressing thin, so seed it well and squeeze out excess juice before blending.
- This separates in the fridge after a few hours, which is completely normal, just shake the jar vigorously before using.
03 -
- Let the blender run a full thirty seconds longer than you think it needs, that extra time makes the texture creamy instead of grainy.
- Add a tiny pinch of sugar only after tasting, ripe summer tomatoes usually do not need it but off season ones almost always do.