Tomato Vinaigrette

TOMATO VINAIGRETTE “GREAT FOR GRILLING IN THE SUMMER” – The essence of tomato with little effort!

This dressing will be your summer’s best friend! Use it in salad or spoon over poultry, beef and seafood. Put in on a crostini or over your favorite pasta! It adds to a Bloody Mary too!

YIELD – about 2 cups


  • 1 cup small diced seeded plum, heirloom or Hanover (LOCAL) tomatoes
  • 1 cup (packed) coarsely chopped fresh basil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 cup olive oil


  1. Combine all ingredients and mix.
  2. Season to taste with salt and pepper. (Can be made 1 day ahead)
  3. Cover and refrigerate.
  4. Bring to room temperature before serving.


– Ellwood’s Kitchen

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