Tomato Vinaigrette

A light dressing used for Caprese Salads, Panzanella, Summer Tomato & Herb Salads, or just slathered on sliced tomatoes. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Marinating Time 25 minutes
Total Time 35 minutes
Course Lunch, Salad
Cuisine French
Servings 5
Calories 106 kcal

Equipment

  • Kitchen Knife
  • Box Grater

Ingredients
  

  • 2 tbsp onion* diced
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tomato* very large and ripe
  • 4 leaves basil* torn into pieces
  • ¼ cup olive oil
  • 1 clove garlic* minced

Instructions
 

  • Marinate the onion in the vinegars for 15 minutes.
  • Halve the tomato crosswise. Grate on a large box grater and discard the skin. You should have ½ cup grated tomato. Add it to the onion mixture along with the basil, olive oil, and a generous pinch of salt. Smash the garlic with the palm of your hand and add to the dressing. Shake to combine.
  • Taste and adjust salt as needed. Let sit for 10 minutes and remove the garlic. Cover and refrigerate. Keeps for up to 2 days.

Notes

Yield: 1 cup
Photo by Calum Lewis on Unsplash
Adapted from Salt, Fat, Acid, Heat by Samin Nosrat

Nutrition

Calories: 106kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 2gSodium: 3mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 4mgCalcium: 7mgIron: 1mg
Keyword basil, garlic, onion, tomatoes