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Print this recipe Tomato Vinaigrette Makes 1½ cups

  • 1 tablespoon shallot, finely chopped
  • 1 small tomato, coarsely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/3 cup Kimberley red wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 small tomato, finely chopped
  • Salt and fresh-ground black pepper to taste
  1. In small bowl, macerate (soften) the shallots, coarsely chopped tomato and dill by combining them with vinegar. Set aside for 10 minutes.
  2. Using a blender at low speed, transfer vinegar mixture and add the oil slowly until a smooth emulsion forms. Put dressing in serving bowl and stir in diced tomato, salt and pepper.
Recipe courtesy of Trevett Hooper, Legume Bistroback to top