TOMATO-BASIL VINAIGRETTE

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Tomato-Basil Vinaigrette image

A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.

Provided by KellyMac6

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
1 large ripe tomatoes, cored, seeded, and chipped fine
1/4 cup red wine vinegar
4 scallions, sliced thin
2 tablespoons minced fresh basil
1 garlic clove, minced
1 teaspoon salt
3/4 teaspoon pepper

Steps:

  • Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
  • The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

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