Tomato-Basil Vinaigrette

Name: Tomato-Basil Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 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

(3)

Recipe by KellyMac6

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.

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READY IN: 5mins

YIELD: 2 cups

UNITS: US

INGREDIENTS

Nutrition

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

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

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Tomato-Basil Vinaigrette

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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