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.
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INGREDIENTS
Nutrition- 3⁄4cup extra-virgin olive oil
- 1
- 1⁄4cup red wine vinegar
- 4
- 2tablespoons minced fresh basil
- 1
- 1teaspoon salt
- 3⁄4teaspoon pepper
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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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