Chunky Tomato-Basil Vinaigrette

Chunky Tomato-Basil Vinaigrette
Photo by Scott Phillips


  • 1/3 cup red-wine vinegar
  • ¾ cup extra-virgin olive oil
  • 1-¼ to 1-½ lb. fresh ripe plum tomatoes, seeded and cut into ½-inch dice (2 cups)
  • ¼ cup lightly packed chopped fresh basil
  • 1 large or 2 medium shallots, thinly sliced
  • ¾ tsp. kosher salt; more to taste
  • Freshly ground black pepper to taste

Toss all the ingredients together in a medium bowl, taking care not to rough up the tomatoes too much. You'll need to use a fair amount of salt to bring out the flavor of the tomatoes. The vinaigrette should have a slightly peppery bite. Set aside at room temperature until serving time.

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network