Tomato Basil Vinaigrette

My kitchen windowsill in August is always cluttered with half ripe tomatoes, and one particularly overheated afternoon I started tossing them into the blender out of sheer stubbornness rather than let them go soft on me.

I brought a jar of this to a potluck at my friends rooftop and three people asked for the recipe before the salad was even gone.

Ingredients

• 1 medium ripe tomato, seeded and chopped: The riper the better here since the tomato provides the entire body and natural sweetness of this dressing.
• 1/4 cup fresh basil leaves, finely chopped: Tear them with your hands rather than a knife to keep the aroma bright and prevent bruising.
• 1 small garlic clove, minced: Just one clove is enough because raw garlic can quickly overpower the delicate tomato flavor.
• 1/4 cup extra virgin olive oil: Use a good quality oil since it carries all the other flavors and makes up a large portion of the texture.
• 2 tablespoons red wine vinegar: The acidity balances the richness of the olive oil and wakes up the tomato.
• 1 teaspoon Dijon mustard: This acts as the emulsifier that holds everything together so your dressing does not separate.
• 1/2 teaspoon sea salt: Seasoning is what turns a watery tomato blend into a proper vinaigrette.
• 1/4 teaspoon freshly ground black pepper: Always grind it fresh for the most aromatic finish.

Instructions

Load the blender:

Toss the chopped tomato, basil, and garlic into your food processor or blender and let it run until you hear the mixture go from chunky to saucy.

Add the liquids and seasonings:

Pour in the olive oil, red wine vinegar, Dijon mustard, salt, and pepper, then blend until you see everything turn a gorgeous pale orange and the mixture looks creamy.

Taste and adjust:

Stop the blender, dip a spoon in, and trust your palate above all else, adding more salt or a splash of vinegar if it tastes flat.

Thin if needed:

If the dressing feels too thick to drizzle, add one or two tablespoons of water and pulse again until it reaches a pourable consistency.

Store and chill:

Transfer the vinaigrette to a clean jar, pop it in the refrigerator, and let the flavors marry for at least fifteen minutes before serving.

Pin this

I have started keeping a jar of this in my fridge every week during tomato season, and it has quietly become the thing I reach for more than any condiment.

Best Ways to Use It

Beyond salads, try drizzling this over roasted zucchini, spooning it onto grain bowls, or even using it as a quick marinade for chickpeas before roasting.

Swaps and Substitutions

White balsamic vinegar works beautifully in place of red wine vinegar if you prefer a rounder, less sharp acidity.

Storage and Freshness

This vinaigrette keeps well in the refrigerator for up to five days, though the color may darken slightly as the basil oxidizes.

• Give the jar a vigorous shake before each use to re emulsify.
• Always use a clean spoon to scoop out what you need.
• Label the jar with the date so you remember when it was made.

Pin this

A good dressing can make even a humble bowl of lettuce feel like a real meal, and this one does exactly that with almost no effort.

Recipe FAQs

→ How do I achieve a stable emulsion?

Start by blending the tomato, basil and mustard, then stream the olive oil in slowly while the blender runs to help the fat and acid bind. Mustard acts as an emulsifier and improves stability.

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

Add 1–2 tablespoons of cold water or a touch more red wine vinegar, then pulse until you reach the desired consistency. Adjust seasoning after thinning.

→ What are good tomato substitutions?

Use cherry or grape tomatoes for a sweeter, more concentrated flavor, or very ripe plum tomatoes for a meatier texture. Seed larger tomatoes to reduce excess liquid.

→ How long will the vinaigrette keep in the refrigerator?

Stored in a sealed jar, it will keep well for up to 5 days. Stir or shake before using; fresh tomato flavor is best within the first 2–3 days.

→ What pairings work best with this vinaigrette?

Drizzle over mixed green salads, grilled vegetables, grain bowls, or use as a finishing sauce for roasted summer produce to highlight the tomato and basil notes.

→ Are there any allergen concerns?

The blend includes Dijon mustard, which can be an allergen for some people—check labels or omit if needed and increase emulsification by whisking in a bit more oil.