Herbed Tomato Vinaigrette
- 10m Prep Time
- 0sCook Time
- 10m Ready In
A fresh vinaigrette made with in-season tomatoes, herbs, sherry vinegar, and olive oil. Perfect for pasta, salads, or grilled meats and vegetables.
Ingredients
- 1 small shallot thinly sliced
- 1 clove garlic thinly sliced
- 59.1 ml fresh basil torn
- 59.1 ml fresh parsley torn
- 59.1 ml fresh chives 1-inch pieces
- 14.8 ml fresh tarragon
- 454 g tomatoes (mix of sizes and colors) cherry tomatoes halved, large tomatoes cut into 1½-inch pieces
- Kosher salt and pepper
- 59.1 ml sherry vinegar
- 177 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 391 mg
- Iron: 7 mg
- Magnesium: 129 mg
- Phosphorus: 379 mg
- Potassium: 1953 mg
- Zinc: 3.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml fresh tarragon
- Kosher salt and pepper
- 59.1 ml sherry vinegar
- 177 ml olive oil
Prepare
- 1 small shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 59.1 ml fresh basil, torn
- 59.1 ml fresh parsley, torn
- 59.1 ml fresh chives, 1-inch pieces
- 454 g tomatoes (mix of sizes and colors), cherry tomatoes halved, large tomatoes cut into 1½-inch pieces
Let's Cook
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Step 1.
Thinly slice the shallot and garlic. Tear the basil and parsley into pieces, cut the chives into 1-inch lengths, and pick the tarragon leaves. Halve cherry tomatoes and cut larger tomatoes into 1½-inch pieces.
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Step 2.
To a pint-size mason jar, add the sliced shallot, sliced garlic, torn basil, torn parsley, chive pieces, tarragon, half of the tomatoes, and ½ teaspoon each of kosher salt and black pepper.
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Step 3.
Add the sherry vinegar to the jar, then pour in the olive oil. Screw the lid on tightly and shake the jar vigorously until well combined.
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Step 4.
Add the remaining tomatoes to the jar, re-cover, and shake again to incorporate. Serve immediately or refrigerate for up to a few days; shake or stir before using.