Tomato and Herb Vinaigrette

Submitted by Chef Jeff Albany

"Great vinaigrette originally intended to be served with lamb but also great with chicken or fish. Heck, it's also great on potatoes and bread and rice and... Bon Appetit, April 2002, Easter"

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 2 1/2 cups
• Serves: 6

ingredients

• 1 1⁄4 cups olive oil
• 3⁄4 cup chopped of fresh mint
• 2⁄3 cup chopped fresh basil
• 10 tablespoons red wine vinegar
• 2 1⁄2 tablespoons chopped fresh marjoram
• 2 1⁄2 tablespoons whole grain Dijon mustard
• 1 1⁄4 teaspoons sugar
• 1 1⁄4 teaspoons salt
• 1 2⁄3 cups chopped and seeded plum tomatoes

directions

1. Whisk first 8 ingredients in bowl.
2. Add tomatoes; season with black pepper. (Can be made 2 hours ahead. Let stand at room temperature; mix before using.).