Tomato Basil Vinaigrette (Printable)

Bright tomato and basil dressing blended with olive oil and vinegar for a tangy, herb-forward finish.

# What You'll Need:

→ Vegetables & Herbs

01 - 1 medium ripe tomato, seeded and chopped
02 - 1/4 cup fresh basil leaves, finely chopped
03 - 1 small garlic clove, minced

→ Liquids

04 - 1/4 cup extra-virgin olive oil
05 - 2 tablespoons red wine vinegar

→ Seasonings

06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

# Steps:

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 the Dijon mustard, sea salt, and freshly ground black pepper.
03 - Process on high until the mixture is smooth and fully emulsified. Taste and adjust seasoning as needed.
04 - For a thinner consistency, add 1 to 2 tablespoons of water and pulse briefly to incorporate.
05 - Transfer the vinaigrette to a jar or serving container. Refrigerate until ready to use.

# Expert Tips:

01 -
  • This dressing comes together in the time it takes to set the table, and it tastes like summer in a bottle.
  • You will never go back to store bought vinaigrette once you see how easily fresh tomatoes and basil transform ordinary greens into something memorable.
02 -
  • If your tomato is not fully ripe the dressing will taste watery and dull, so wait for that deep red color and slight softness.
  • Cherry tomatoes are a wonderful swap if you want a naturally sweeter and slightly punchier flavor without changing anything else.
03 -
  • Seeding the tomato is worth the extra thirty seconds because the seeds add unwanted water that waters down the flavor.
  • The Dijon mustard is not optional since it is the secret ingredient that keeps the oil and vinegar from separating into layers.

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