Fresh tomato is used to make this light tomato vinaigrette. Drizzle over your favorite leafy green salad and enjoy!

tomato vinaigrette l simplyscratch.com

I love making an bomb vinaigrette. From blackberry to pear and today it’s tomato.

Officially I think this is the last recipe made in our old home. I remember that day perfectly; it was hot and threatening to rain and the only natural light I had was the size of this bowl.

I was excited to make this salad because it’s been so hot and this salad is cool and crisp and tastes like summer… thanks to the use of fresh to-mah-to of course. I don’t know ’bout you but MAN do I love tomato season!

As awesome as it is, I really wish I could take all the credit for this masterpiece of a recipe but I can’t. I found it in my Bon Appétit magazine and was instantly smitten. Tomato grated and spun into a vinaigrette? SIGN ME UP! However, (like usual) I didn’t follow the recipe exactly… we did serve this next to a big thick juicy grilled steak… but I did my own thing when it came to the actual salad part. The vinaigrette stayed the same.

To Make This Summer Tomato Vinaigrette You Will Need:

  • tomato, halved and stem removed
  • shallot
  • red wine vinegar
  • extra light olive oil
  • kosher salt and black pepper, to taste
  • your favorite salad greens and toppings

Cut the tomato in half and place a box grater in a bowl.

Remove the stem.

And then grate the tomato, skin side up, until all that remains is the skin.

I then minced up a shallot and threw (about 1 tablespoon) of that into the grated tomato puree.

Add in the red wine vinegar.

While whisking, slowly drizzle in the light olive oil.

Season with salt and pepper to taste.

tomato vinaigrette l simplyscratch.com

Cover and refrigerate for at least 2 hours.

For the salad I kept it simple. Mixed greens…

Added some favorite veggies and then tossed it in a little of the tomato vinaigrette. It was so fresh and light and I actually ate more salad than steak – a first for me!

Enjoy! And if you give this Summer Tomato Vinaigrette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

tomato vinaigrette l simplyscratch.com

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Yield: 8 servings

Fresh Tomato Vinaigrette

Fresh tomato is used to make this light tomato vinaigrette. Drizzle over your favorite leafy green salad and enjoy! Recipe yields 8 (2 tablespoon) servings.

Ingredients

  • 1 medium tomato, halved with stem removed
  • 1 tablespoon minced shallot
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra light olive oil
  • kosher salt and black pepper, to taste

Instructions 

  • Grate the tomato (skin side up) on a box-grater that is set into a medium bowl. Discard the tomato skins.
  • Add in the minced shallot, red wine vinegar and slowly drizzle in the olive oil while whisking fast.
  • Season with kosher salt and black pepper, then chill in the fridge for at least two hours.
  • Serve atop of your favorite salad!
Serving: 1g, Calories: 64kcal, Carbohydrates: 1g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1mg, Potassium: 41mg, Fiber: 1g, Sugar: 1g, Vitamin A: 128IU, Vitamin C: 2mg, Calcium: 2mg, Iron: 1mg