Tomato & Basil Vinaigrette
This Tomato and Basil Vinaigrette combines the sweet, juicy flavour of ripe tomatoes with the fresh, earthy notes of basil, creating a simple yet vibrant dressing. A touch of tangy vinegar and olive oil bring it all together, balancing savoury and zesty in just the right way. Perfect for drizzling over salads, grilled vegetables, or as a dipping sauce, this vinaigrette brings a cozy, homemade touch of summer to any dish.
Ingredients
- 1 large ripe tomato diced small
- ¼ cup fresh basil packed
- 2 tbsp red or white wine vinegar
- ¼ cup scallions / green onions chopped
- 2 garlic cloves minced
- ¼ cup olive oil
- salt and pepper to taste
Instructions
- In a blender or food processor, combine the diced tomato, basil, garlic and red wine vinegar.
- Blend until ingredients are until smooth.
- Add salt and pepper
- While the blender is running, slowly drizzle in the olive oil until the vinaigrette has emulsified.
- Transfer vinaigrette to a bowl or jar and add the green onions.
- Taste the vinaigrette and adjust the seasoning or acidity by adding more salt, pepper or red wine vinegar.
- Refrigerate for at least 30min to let flavors meld.
- Mix / shake well before serving.
- Serve over your favorite greens, pasta salad, fish or grilled vegetables.
Notes
- Storage: Store the vinaigrette in an airtight container in the fridge for up to one week.
- Versatility: This tomato and basil vinaigrette is a flavourful addition to poultry or seafood dishes.
- Party tip: Serve in mini Parmesan cups for a creative finger food at parties or gatherings.
- Make It Vegan: Substitute honey (if using) with maple syrup or agave for a vegan-friendly option.
- Customize the Flavour: Add a pinch of red pepper flakes for a spicy kick or a teaspoon of Dijon mustard for extra tang.
- Freshness Tip: For the best flavour, use ripe, in-season tomatoes and fresh basil.
- Marinade Option: Use this vinaigrette as a marinade for grilled vegetables, chicken, or fish.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife