Tomato Basil Vinaigrette (Printer-Friendly)
Fresh tomato and basil emulsion with olive oil and red wine vinegar—perfect for salads, vegetables, and grain bowls.
# What You'll Need:
→ Vegetables & Herbs
01 - 1 medium ripe tomato, seeded and chopped
02 - 1/4 cup fresh basil leaves, finely chopped
03 - 1 small garlic clove, minced
→ Liquids
04 - 1/4 cup extra-virgin olive oil
05 - 2 tablespoons red wine vinegar
→ Seasonings
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Place the seeded and chopped tomato, finely chopped basil leaves, and minced garlic into a food processor or blender.
02 - Pour in the extra-virgin olive oil and red wine vinegar. Add the Dijon mustard, sea salt, and freshly ground black pepper.
03 - Process on high until the mixture is completely smooth and the dressing has emulsified into a uniform consistency. Taste and adjust salt and pepper as desired.
04 - If a thinner dressing is preferred, add 1 to 2 tablespoons of water and pulse briefly to incorporate.
05 - Transfer the vinaigrette to an airtight jar or serving container. Refrigerate for at least 15 minutes before serving to allow the flavors to meld.
# Expert Advice:
01 -
- It takes exactly ten minutes and tastes like you stood over a stove for an hour.
- That deep red color makes even a boring Tuesday salad feel like a dinner party.
02 -
- Seeding the tomato matters more than you think because extra water makes the dressing separate into a sad puddle.
- If you blend too long the basil can turn dark and bitter, so stop the moment everything looks smooth.
03 -
- Let the tomato sit at room temperature for an hour before blending because cold tomatoes lose half their flavor.
- A tiny pinch of sugar can rescue a dressing made with underripe tomatoes that taste more acidic than sweet.