Tomato-Basil Vinaigrette

A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 3⁄4 cup  extra-virgin olive oil
• 1  large  ripe tomatoes, cored, seeded, and chipped fine
• 1⁄4 cup red wine vinegar
• 4  scallions, sliced thin
• 2  tablespoons  minced fresh basil
• 1  garlic clove, minced
• 1  teaspoon salt
• 3⁄4 teaspoon pepper

Directions

1. Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
2. The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.