Print

Basil Tomato Vinaigrette

Print Recipe

A bright, garlicky basil tomato vinaigrette made with fresh basil, ripe tomatoes, olive oil, and balsamic vinegar, ready in just 5 minutes.

Ingredients

Scale
  • 1 cup fresh basil leaves, packed
  • 1 medium ripe tomato, roughly chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, peeled
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Add the basil leaves, chopped tomato, and garlic clove to a blender or food processor.
  2. Pour in the balsamic vinegar, red wine vinegar, honey, and Dijon mustard.
  3. Season with salt and black pepper.
  4. Blend on low speed while slowly streaming in the olive oil, until the vinaigrette is smooth and emulsified.
  5. Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to balance the flavor.
  6. Pour into a jar or airtight container and refrigerate for at least 15 minutes before serving to let the flavors meld.
  7. Shake or whisk well before drizzling over salads, grilled vegetables, or proteins.

Notes

Store this basil tomato vinaigrette in an airtight jar in the refrigerator for up to 5 days. The olive oil may solidify when chilled, so let it sit at room temperature for a few minutes and shake well before using. For a smoother texture, strain out the tomato seeds before blending.

Find it online: https://www.receipster.com/basil-tomato-vinaigrette/