Tomato Vinaigrette

This easy Tomato Vinaigrette is super flavorful and so versatile.  Use it on omelettes, pasta, steak, grilled fish or roasted vegetables like zucchini and eggplant.

Tomato Vinaigrette - Simply Fresh Dinners

I saw this recipe on Epicurious and knew I had to make it!  Garden tomatoes are going to be ready soon and this easy dish is a wonderful way to make the most of their fantastic flavor.

Cherry tomatoes from farmers' market in a vinaigrette

You can use basil instead of chives if that is your preference and, depending on the acidity of your tomatoes, you may want to cut back on the vinegar a wee bit. And hey – using balsamic instead of red wine vinegar could be interesting! As always, taste as you go!  Roasting the tomatoes is always a fun alternative as well.    There are so many ways to change a recipe up and make it your own.

Tomatoes in a red wine vinaigrette with fresh chives

What are you doing with your tomatoes this summer?  Tag me on Instagram, @simplyfreshdinners #simplyfreshdinners so I can have a peek into your kitchen!

Tomatoes are a favorite ingredient in my house.  Check out my other fun dishes using this healthy ingredient:

Cherry Tomato Vinaigrette

This easy Tomato Vinaigrette is super flavorful and so versatile.  Use it on omelettes, pasta, steak, grilled fish or roasted vegetables like zucchini and eggplant.

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot finely chopped (add more if desired)
  • 1 tablespoon red wine vinegar (or try balsamic)
  • kosher salt and freshly ground pepper to taste
  • 3 tablespoons fresh chives, chopped (or use basil or parsley
  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.

This easy and delicious tomato vinaigrette is delicious on pasta, chicken, omelettes grilled fish and more! #tomatovinaigrette #healthysides #simplyfreshdiners #pasta

1 Comment

  • Reply
    John / Kitchen Riffs
    July 25, 2018 at 9:44 am

    Perfect summer recipe! And I’d probably opt for basil — our basil plants are huge this year — the size of small shrubs. Can’t. Keep. Up. 🙂 This looks terrific — thanks.
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