Tomato-Basil Vinaigrette

Submitted 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."

 

• Ready In: 5mins
• Ingredients: 8
• 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.

Reviews

[Maegan G.]

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.)

 

[butterflyjEn]

This vinaigrette is wonderful. The basil is so fresh and the red wine vinegar gives it a nice kick.