Recipe: Tomato Vinaigrette

updated Jan 29, 2020
Tomato Vinaigrette
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Maria Midoes)

Next time you’re at the grocery store or farmers market and spot some super-ripe tomatoes, snatch them up quickly for this vinaigrette.

(Image credit: Maria Midoes)

You need half a pound of those juicy gems to make this dressing. My favorite part is squeezing them over a strainer — you end up with a pool of the finest, freshest tomato juice. With the regular accompaniments of a great vinaigrette — Dijon, garlic, vinegar, and olive oil — this stunning dressing becomes my summer salad’s best friend. It can also make for a quick dinner when tossed with cooked pasta, or a delicious dipping sauce for bread.

Tomato Vinaigrette

Makes about 1 cup

Nutritional Info


  • 8 ounces

    very ripe tomatoes

  • 1/4 cup

    sherry vinegar

  • 1 tablespoon


  • 1/2 teaspoon

    kosher salt, plus more as needed

  • 1/2 teaspoon

    Dijon mustard

  • 1 clove

    garlic, grated

  • 1/4 cup

    olive oil


  1. Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp.

  2. Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.

  3. Serve over arugula with cherry tomatoes, thinly sliced red onion, and feta.

Recipe Notes

Storage: This vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 10 minutes and re-whisk before serving.