Tomato Basil Vinaigrette

August in my kitchen smells like warm earth and basil, always basil, because I stubbornly grow too much of it every single year and then scramble to use it before it bolts.

I brought a jar of this to a backyard potluck last summer, fully expecting it to sit ignored next to three types of ranch, and watched three people ask for the recipe before the burgers even came off the grill.

Ingredients

• 1 medium ripe tomato, seeded and chopped: The riper the better here, since the tomato provides both liquid and body for the dressing.
• 1/4 cup fresh basil leaves, finely chopped: Tear them rather than cutting if you want a sweeter, less bruised flavor.
• 1 small garlic clove, minced: One is enough because raw garlic can quickly overpower the delicate tomato and basil.
• 1/4 cup extra virgin olive oil: Use the good stuff since there are so few ingredients and the oil flavor really comes through.
• 2 tablespoons red wine vinegar: Adds bright acidity that balances the natural sweetness of ripe tomato.
• 1 teaspoon Dijon mustard: Acts as the emulsifier that keeps everything blended together smoothly.
• 1/2 teaspoon sea salt: Draws out the tomato juices and amplifies every other flavor.
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference compared to pre ground.

Instructions

Toss everything in:

Drop the chopped tomato, basil, and minced garlic straight into your blender or food processor bowl.

Add the liquids and seasonings:

Pour in the olive oil, red wine vinegar, Dijon mustard, salt, and pepper right on top.

Blend until silky:

Run the blender until the mixture looks smooth, creamy, and uniformly pinkish orange with no visible chunks.

Taste and tweak:

Stop and taste it on a spoon, then add more salt or a splash more vinegar if it needs brightness.

Thin if you like:

Add one or two tablespoons of water and pulse again if you prefer a drizzleable consistency.

Store it:

Pour into a clean jar and pop it in the fridge until you are ready to use it.

Save

There is something quietly wonderful about shaking a jar of homemade dressing while your dinner guests are still figuring out where to sit.

Ways to Use It Beyond Salad

Spoon it over roasted zucchini or grilled corn and watch how the tangy tomato flavor wakes up otherwise simple vegetables.

Swaps and Substitutions

White balsamic vinegar stands in beautifully for red wine vinegar when you want something a touch softer and less sharp.

What to Keep in Mind

A few small things make a big difference with such a simple recipe.

• Use a truly ripe tomato, since an under ripe one will taste watery and flat.
• Check your Dijon label if serving to someone with mustard allergies.
• This keeps well for about five days in the refrigerator, so do not be shy about making a double batch.

Save

Keep a jar of this in your fridge all summer and you will never reach for bottled dressing again.

Questions & Answers

→ How can I thin the vinaigrette if it’s too thick?

Add 1–2 tablespoons of water and pulse to combine, or increase olive oil or vinegar slightly while blending until you reach the desired pourable texture.

→ Can I substitute cherry tomatoes?

Yes. Cherry tomatoes add sweetness and a brighter color; halve or quarter them before blending. Adjust salt and vinegar to balance the extra sweetness.

→ What’s the best way to emulsify the dressing?

Start by blending the tomato, basil, and garlic, then stream in the olive oil while the blender or food processor runs to help the mixture emulsify smoothly.

→ How long will this vinaigrette keep in the fridge?

Stored in a sealed jar, it keeps 3–4 days refrigerated. Stir or shake before use; the tomato will slightly separate over time but the flavor holds.

→ Is this suitable for vegan and gluten-free diets?

All main ingredients are plant-based and naturally gluten-free. Check the Dijon label for any additives or cross-contamination if you have strict allergies.

→ What vinegar swaps work well for different acidity levels?

Use white balsamic for milder sweetness, apple cider vinegar for fruitier tang, or reduce red wine vinegar slightly if you prefer less sharpness.