Tomato Basil Vinaigrette (Printable)

Bright tomato and basil vinaigrette—olive oil, red wine vinegar, garlic, and Dijon in 10 minutes.

# What You'll Need:

01 - 1 medium ripe tomato, seeded and chopped

02 - 1/4 cup fresh basil leaves, finely chopped

03 - 1 small garlic clove, minced

04 - 1/4 cup extra-virgin olive oil

05 - 2 tablespoons red wine vinegar

06 - 1 teaspoon Dijon mustard

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon freshly ground black pepper

01 - Place the seeded and chopped tomato, finely chopped basil, and minced garlic into a food processor or blender.

02 - Pour in the extra-virgin olive oil and red wine vinegar. Add Dijon mustard, sea salt, and freshly ground black pepper.

03 - Process on high until the mixture is completely smooth and well emulsified. Taste and adjust salt and pepper as desired.

04 - If a thinner consistency is preferred, add 1 to 2 tablespoons of water and pulse briefly to incorporate.

05 - Transfer the vinaigrette to a glass jar or airtight container. Refrigerate until ready to serve.

01 -

It comes together in under ten minutes with zero cooking, which means your kitchen stays cool and you get something genuinely delicious.
The tomato base makes it thicker and more satisfying than any vinaigrette you will find in a store.

02 -

This dressing will separate as it sits in the fridge, so just shake the jar vigorously before using.
Cherry tomatoes make a noticeably sweeter version if your garden is overflowing with them.

03 -

Let the dressing sit for at least thirty minutes before serving so the garlic and basil have time to infuse into the oil.
Freeze leftover basil in olive oil using an ice cube tray and you will always be ready to make this on a whim.