Rustic Tomato & Basil Vinaigrette
Chef’s Tips
- Keep it chunky, don’t purée it
- Pulse just until broken down for the right texture
- Add olive oil after blending to preserve structure
- Use ripe, juicy tomatoes for best flavour
Tomato & Basil Vinaigrette (Chunky Style)
This is a bright, rustic vinaigrette that feels more like something scooped from a summer kitchen than poured from a bottle. Juicy tomato, fresh basil, green onion, garlic, and olive oil come together in a chunky, spoonable mix that hits somewhere between a dressing and a salsa. It’s fresh, unfussy, and exactly the kind of thing you end up putting on everything.
Ingredients
- Roma or vine-ripened tomatoes (or a mix of Roma and cherry tomatoes for extra sweetness) diced small
- ¼ cup fresh basil packed
- ¼ cup scallions (green onions) finely diced
- 2 garlic cloves minced
- 2 tbsp red or white wine vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Add the diced tomato, basil, garlic, and vinegar to a blender or food processor.
- Pulse briefly until the mixture is broken down but still chunky — do not purée.
- Transfer to a bowl.
- Stir in olive oil by hand until combined.
- Add finely diced scallions.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes to let flavours develop.
- Stir before serving.
Notes
Chill time affects the final texture & flavour.
- 15 minutes = fresher, brighter, more chunky
- 30 minutes = more blended, slightly softer, and more cohesive
Storage
- Store in an airtight container in the fridge for up to 1 week
- Stir well before using
Serving Ideas
- Spoon over grilled fish or shrimp
- Toss with leafy salads
- Drizzle over roasted vegetables
- Spoon onto bruschetta or burrata
- Use as a fresh topping for pasta salads
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
