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.
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.
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.
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:
- Risotto Stuffed Tomatoes
- Heirloom Tomato Salad with Roasted Lemon and Garlic
- Slow Roasted Candied Tomatoes
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
- 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.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
- DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
1 Comment
John / Kitchen Riffs
July 25, 2018 at 9:44 amPerfect 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.
John / Kitchen Riffs recently posted…Blueberry-Lemon Parfait