Tomato Basil Vinaigrette is a delicious homemade salad dressing with a fresh from the garden flavor.
It’s such a blessing to be able to go out to our garden in the middle of October and still use what we planted in the Spring. Our basil and one lone tomato plant are still offering us it’s fruit. I decided to take advantage of it by making an easy, delicious Tomato Basil Vinaigrette.
The Roma Tomatoes I used were small, we didn’t have much luck growing them this year but I was thankful for these no matter the size. The basil and tomatoes got a quick wash in the sink and then put into the food processor along with the garlic cloves, red wine vinegar, balsamic vinegar, Dijon mustard and 1/2 cup olive oil. I processed the mixture about 3 minutes until the tomatoes and spinach were broken down.
With the processor still running I poured the other 1/2 cup of olive oil in a steady stream into the top of the machine and processed everything until well blended. That’s it, that’s all it takes to make a delicious fresh tasting homemade salad dressing.
My husband who is a very big fan of eating fresh vegetables said …This is like eating real food on top of real food. Translated that means… it didn’t come from a plastic bottle, it was made with what we grew in our garden and he ate it with fresh greens from the market.
The flavors of fresh tomatoes, basil and garlic along with a few other simple ingredients in an easy, delicious, homemade salad dressing. Tomato Basil Vinaigrette, real food on top of real food, it doesn’t get any fresher or better than that, ENJOY!
Tomato Basil Vinaigrette
- 1 cup plum tomatoes,seeded and chopped
- 1 cup packed basil leaves, coarsely chopped
- 1/4 cup red wine vinegar
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon Mustard
- 2 cloves garlic,
- 1 cup olive oil
- salt and pepper to taste.
- Place the tomatoes, basil,red wine vinegar, balsamic vinegar , Dijon Mustard, garlic and a half cup olive oil into a blender or food processor. Blend about 2-3 minutes. With the machine still running, add the remaining half cup olive oil and process until well blended. Salt and pepper to your liking. Cover and refrigerate until ready to use. Can be made up to a day ahead of using.
If you enjoyed this recipe, you may like these as well.
Mustard Vinaigrette Salad Dressing
Fresh Spinach Salad with Dressing
Apple Salad with Lemon Vinaigrette
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