Best Cherry Tomato Vinaigrette Recipes

CHERRY TOMATO VINAIGRETTE

Steps:

• Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
• Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
• Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
• DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

SMOKED SALMON WITH ALL THE TRIMMINGS AND CRUSHED CHERRY TOMATO VINAIGRETTE

Steps:

• Place the eggs in a small saucepot and add enough water to cover. Set over high heat and bring up to a simmer. Once the eggs are at a simmer, turn the heat off, cover with a lid, and let sit for 10 minutes. Drain the eggs of the hot water and then aggressively shake the pan to crack the eggshells. Run the eggs under cold water until they've cooled down. Peel the shells from the eggs. Set the eggs aside.
• While the eggs are cooking, make the crushed cherry tomato dressing. Add the cherry tomatoes to a bowl along with the sherry vinegar, EVOO, and salt and pepper to taste. With a fork, crush the cherry tomatoes a little bit. Reserve the dressing.
• Place two slices of salmon on four serving plates. Don't overlap the salmon; you want it to cover as much of the bottom of the plate as possible. In a large bowl combine the arugula, watercress, endive, parsley, cucumber, red onion, and capers. Cut the cooled hard-boiled eggs into quarters and add to the vegetables in the bowl. Gently toss, trying not to break up the eggs too much. Place a serving of the salad in the center of the plated salmon. Mix up the reserved cherry tomato dressing with your fork, then distribute it among the 4 plates.

CHERRY TOMATO SALAD (WITH CITRUS VINAIGRETTE)

Steps:

• 1. Blanch the asparagus. NOTE: "Blanch" means to place vegetables into boiling water for approximately 45 seconds, take them out and then place them in ice cold water. 2. Lightly coat grill pan with olive oil, then heat pan. 3. Grill the asparagus. 4. Remove asparagus from grill and slice on a cutting board. 5. Add asparagus, red cherry tomatoes, yellow tear drop tomatoes, shallots, garlic, and fresh basil into a large mixing bowl and toss. 6. Add citrus vinaigrette to content of mixing bowl and toss. 7. Place salad on plate and crumble goat cheese over salad. 8. Top with balsamic vinegar and toasted French baguettes.

CITRUS VINAIGRETTE (ON CHERRY TOMATO SALAD)

Steps:

• 1. In a bowl add lemon juice, orange juice, garlic, shallots, salt, pepper, and olive oil. 2. Stir until evenly mixed. 3. Add basil. 4. Serve on Cherry Tomato Salad.

CHERRY TOMATO VINAIGRETTE RECIPE - (4.5/5)

Steps:

• Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving. DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives. Cooks' Notes: Three more ways to use this vinaigrette • Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette. • Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives. • For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette. Nutritional analysis provided by Bon Appétit Per serving: 80 calories, 7 g fat, 1 g fiber