Tomato vinaigrette salad dressing recipe - Salad dressing

Author: Gregory Vandyke  

This one, featuring charred tomatoes, is perfect for summer. Made with simple ingredients, it is slightly sweet, tangy, and full of tomato flavor!

Recipe: Tomato Vinaigrette

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.
Provided by: Hali Bey Ramdene
Yields: 0 servings
Number of ingredients: 7
  • 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
  • Saturated Fat: 1.9 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 6.8 g
  • Sugar: 5.8 g
  • Serving Size: Serves 4
  • Protein: 0.6 g
  • Fat: 13.6 g
  • Calories: 149 cal
  • Sodium: 213.2 mg
  • Fiber: 0.7 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. 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.
  3. Step 2
  4. 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.
  5. Step 3
  6. Serve over arugula with cherry tomatoes, thinly sliced red onion, and feta.
Notes: Tomato Basil Vinaigrette, Ingredients · 1 Tbsp tomato paste ($0.05) · 2 Tbsp red wine vinegar ($0.20) · 1/2 tsp dried basil ($0.05) · 1/4 tsp garlic powder ($0.02) · 1/4 tsp

Tomato Vinaigrette

Tomato Vinaigrette
This summery recipe for Tomato Vinaigrette is delicious on salads, spooned over fish or chicken, or even used as a marinade for grilling! Made with simple ingredients, it is slightly sweet, tangy, and full of tomato flavor! Vegan!
Provided by: Sylvia Fountaine | Feasting at Home
Total time: 15 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 9
  • 1 cup ripe cherry or grape tomatoes ( yellow or red)
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar or sherry vinegar
  • 2 teaspoons maple syrup or honey
  • 2 tablespoons shallot (if roasting the shallot, double)
  • 1–2 garlic cloves
  • 10 basil leaves
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon pepper
  • Serving Size: 2 tablespoons
  • Calories: 71 calories
  • Sugar: 1.7 g
  • Sodium: 74.7 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrate: 2.5 g
  • Fiber: 0.3 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg
How to cook:
  1. Place the tomatoes in a dry skillet and lightly char or blister over medium-high heat, partially covering-stirring occasionally, just until softened and blackened in spots, about 7-8 minutes. Take care that they do not pop – this can burn! You can partially cover with a lid, and if they start popping turn the heat off. (See notes for alternatives.)
  2. Place charred tomatoes, oil, vinegar, maple, shallots, garlic, and basil in a blender and blend until combined (but not overly smooth).
  3. For a looser dressing, add a bit more olive oil or water and adjust the salt/vinegar accordingly.
  4. Jar and Refrigerate.
Notes: Italian Tomato Vinaigrette Salad Dressing, Italian Tomato Vinaigrette Salad Dressing · Makes About 1 ¾ Cups · Ingredients: 8 ounces Tomato Sauce ½ Cup Olive Oil ⅓⅓up White Wine Vinegar

Blistered Tomato Dressing

Blistered Tomato Dressing
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred tomatoes, is perfect for summer. Blistering fresh tomatoes deepens their acidic sweetness. Made with sherry vinegar and olive oil, the dressing is at once earthy and bright.
Provided by: Yewande Komolafe
Total time: 20 minutes
Yields: 2 items
Number of ingredients: 7
  • 1 pound tomatoes (about 3 medium) or 2 pints cherry tomatoes
  • 1 shallot, peeled and minced
  • 2 tablespoons sherry vinegar, plus more to taste
  • 1/2 teaspoon red-pepper flakes (optional)
  • 1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
How to cook:
  1. Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
  2. When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
  3. Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
Notes: Cherry Tomato Vinaigrette Recipe, Ingredients ; pint cherry tomatoes. 3 ; tablespoons olive oil, divided. 1 ; shallot, finely chopped. 1 ; tablespoon (or more) red wine vinegar.

Cherry Tomato Vinaigrette

Cherry Tomato Vinaigrette
Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.
Provided by: Alison Roman
Prep time: 20 minutes
Yields: 1 item
Number of ingredients: 6
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon (or more) red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives
How to cook:
  1. Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
  2. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
  3. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
  4. DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
Notes: Smoked Tomato Vinaigrette, Ingredients · ½ cup apple cider vinegar · 2 medium size vine ripened tomatoes cut into quarters · 1 clove garlic minced · 2 tsp liquid smoke* · ¾ cup
Write a comment: