Tomato-Basil Vinaigrette
2
People talking
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:
- 5mins
- Yields:
- Units:
Nutrition Information
2
People talking
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
- 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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RECIPE MADE WITH LOVE BY
@KellyMac6
Contributor
@KellyMac6
Contributor
"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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Loved this! I added more spices to it - including hot pepper flakes and extra garlic. (But it certainly does make a lot of dressing, so consider making only half of the recipe if you have a small household.)
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This vinaigrette is wonderful. The basil is so fresh and the red wine vinegar gives it a nice kick.
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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.
