Recipe: Tomato Vinaigrette
Next time you’re at the grocery store or farmers market and spot some super-ripe tomatoes, snatch them up quickly for this vinaigrette.
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
Ingredients
- 8 ounces
very ripe tomatoes
- 1/4 cup
sherry vinegar
- 1 tablespoon
honey
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/2 teaspoon
Dijon mustard
- 1 clove
garlic, grated
- 1/4 cup
olive oil
Instructions
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.
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.
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.