Go Back
–+ servings

Fresh Tomato Vinaigrette

Print Recipe
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.
Course Salads
Cuisine American
Keyword fresh, homemade, Tomato
Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes
Servings 8 servings
Calories 64
Author Laurie McNamara

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!

Nutrition

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