This Tomato Vinaigrette recipe is a fast and easy solution to make your salads more exciting! It delivers a deliciously creamy texture without the use of cream. We love big flavors in our family, and I often adjust the amount of garlic here. Feel free to adjust to your liking.
With tomatoes at their peak, I am always so excited when I hit the grocery store or farmers market that I buy too many.
Not enough to start canning or freezing, mind you. Just a couple more than I can eat before they get overripe.
This Tomato Vinaigrette is a fabulous way to use up those tomatoes that are in danger of hitting the compost bin. Not only does this dressing look beautiful sitting on your dinner table, but it is so delicious!
And everyone knows that the dressing is the most important part of the salad, right? It doesn’t get any better than this fresh tomato salad dressing recipe.
Ingredients for Making Tomato Basil Vinaigrette
- Vinegar: Red wine vinegar is lovely here, but rice wine vinegar or apple cider vinegar may be used in place of it.
- Tomato: Don’t forget to seed your tomato!
- Garlic: Fresh minced garlic yields the fullest flavor, but you may use garlic powder if you don’t have fresh.
- Capers: This adds a briny-ness that takes flavors to the next level.
- Basil: If you have fresh, this is best, but dried basil works too.
- Mustard: If you don’t have ground mustard on hand, Dijon mustard works too.
- Salt and Pepper: Adjust the amount of salt and pepper to your taste.
- Oil: I recommend pulling out your best extra-virgin olive oil.
Tips & Tricks
- You can serve this tomato salad dressing straight from the refrigerator, but for the best consistency, I like to pull it out of the fridge ahead of time and allow it to come to room temperature.
- For a fun twist, try using a good quality balsamic vinegar.
- In-season tomatoes should be sweet enough not to need additional sweeteners, but if you feel like your tomato vinaigrette dressing lacks sweetness, feel free to add in sweetener.
Frequently Asked Questions
You can, but using fresh tomatoes adds something special to this recipe! I recommend using fresh if at all possible.
I haven’t tried it, but it should work. I would try about two cups of cherry tomatoes and half them before adding to your blender.
Tools Needed to Make Tomato Vinaigrette Dressing
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- Blender or Food Processor
Store in the refrigerator for up to five days and bring to room temperature before serving.
How to Make Tomato Vinaigrette
First, combine the vinegar, tomato, garlic, capers, basil, mustard salt, and pepper in a blender. (You can also use a food processor.
Process until smooth.
Once the mixture is smooth, add the oil in a steady stream. Process until the mixture is emulsified.
Tasted and adjust the seasoning with salt and pepper as needed.
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- ¼ cup red-wine vinegar
- 1 medium tomato quartered and seeded
- 1 teaspoon minced garlic
- 1 tablespoon capers
- ½ teaspoon dried basil
- 1 teaspoon ground mustard
- 1 teaspoon sea salt
- ½ cup extra-virgin olive oil
- Place red wine vinegar, tomato, garlic, capers, basil, ground mustard and sea salt in a blender. Process until smooth.
- Add in oil in a steady stream and process until combined.