Summer Tomato Vinaigrette
A tomato vinaigrette will become your favorite summer time staple from the first time you make this. Perfect for elevating delicate greens.
Equipment
- Strainer
- Mason jars
Ingredients
- 2 large heirloom tomatoes
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Coarse sea salt
Instructions
- Rough chop the tomatoes and sprinkle generously with salt.
- Put them in a strainer over a bowl and let sit for 10 minutes, stirring occasional to press the juice out.
- Put the juice in a jar with the remaining ingredients. Shake well to combine.
- Taste and adjust seasonings.
Notes
Use it up: The tomatoes can be used to make salsa, soup, or added to a salad and dressed with the dressing.
Storing leftovers: Store leftovers in the fridge but use as quickly as possible for best flavor.
Variations: You can sub red or white wine vinegar for the balsamic if you’d like.
Tried this recipe?Let us know how it was!