Tomato Basil Vinaigrette

This tomato basil vinaigrette transforms ordinary salads into vibrant, restaurant-quality meals with minimal effort. The balance of fresh tomatoes and aromatic basil creates a dressing that captures summer's essence in every drizzle.

I first created this vinaigrette when my garden produced an overwhelming abundance of tomatoes and basil. What started as a creative solution to avoid waste quickly became my signature dressing that friends now request by name at every gathering.

Ingredients

• Plum tomatoes: The meatier texture and concentrated flavor make them ideal for dressings
• Basil leaves: Fresh is absolutely essential for that aromatic punch
• Red wine vinegar: Provides the perfect acidic backbone
• Balsamic vinegar: Adds depth and subtle sweetness
• Dijon mustard: Acts as both flavor enhancer and emulsifier
• Garlic: Fresh cloves create that unmistakable savory note
• Olive oil: Use a good quality extra virgin for best results
• Salt and pepper: Always finish with these to perfect the seasoning

Step-by-Step Instructions

Prepare the Base:

Add tomatoes basil both vinegars Dijon mustard garlic and half the olive oil to your blender or food processor. This combination creates the foundation of flavors that will marry beautifully during blending. Make sure your tomatoes are well seeded to prevent excess water in your dressing.

Initial Blending:

Process these ingredients for a full 2 to 3 minutes. This extended blending time allows the cell walls of the basil and tomatoes to break down properly releasing their essential oils and flavors. You'll notice the mixture transform from chunky to smoother as this happens.

Emulsification:

With the machine still running slowly stream in the remaining olive oil. This gradual addition is crucial for proper emulsification creating a unified dressing rather than one that separates. The slow pour creates tiny oil droplets that distribute evenly throughout the mixture.

Seasoning:

Taste and add salt and pepper gradually. Remember that flavors intensify as the dressing rests so start conservatively. The perfect balance should have brightness from the vinegars depth from the oil and aromatics and just enough salt to make the flavors pop.

Storage:

Transfer to an airtight container and refrigerate until ready to use. The dressing will last beautifully for a full day ahead making it perfect for meal prep or entertaining preparations.

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The fresh basil is truly the star of this vinaigrette. I grow several varieties in my garden each summer but find that Genovese basil with its rounded leaves and intense aroma works particularly well here. My family knows summer has officially arrived when this dressing appears on our dinner table.

Make It Your Own

This vinaigrette welcomes customization based on what you have available. Sun dried tomatoes can replace fresh for a more intense flavor especially during winter months. For a creamier version add half an avocado during blending. If basil is scarce a blend of herbs like parsley and oregano can create a different but equally delightful profile.

Perfect Pairings

While exceptional on simple green salads this vinaigrette truly shines when drizzled over caprese salad with fresh mozzarella and ripe tomatoes. It also makes an impressive marinade for grilled chicken or as a finishing sauce for roasted vegetables. One of my favorite applications is tossing it with warm pasta and chunks of fresh mozzarella for an instant pasta salad.

Storage Solutions

For maximum freshness store your vinaigrette in a glass container with minimal air exposure. It will keep well refrigerated for up to five days though the vibrant green color may darken slightly after the first two days. The dressing naturally separates when stored simply give it a thorough shake before using. For longer storage freeze in ice cube trays then transfer to freezer bags for portion control.

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This vinaigrette makes summer come alive one drizzle at a time.

Frequently Asked Questions

→ How long does homemade tomato basil vinaigrette last?

When stored in an airtight container in the refrigerator, this tomato basil vinaigrette will keep for up to 5 days. The flavor actually improves after the first day as ingredients meld together.

→ Can I substitute the fresh tomatoes with canned?

While fresh plum tomatoes provide the best flavor and texture, you can substitute with drained canned tomatoes in a pinch. Be sure to drain them thoroughly and expect a slightly different flavor profile.

→ What dishes pair well with this vinaigrette?

This vinaigrette is versatile! It shines on garden salads, caprese salads, as a marinade for grilled chicken or fish, drizzled over roasted vegetables, or as a dipping sauce for crusty bread.

→ Can I use dried basil instead of fresh?

Fresh basil is strongly recommended for this vinaigrette as it provides the vibrant flavor and color. Dried basil won't create the same bright, aromatic result and would significantly change the character of the dressing.

→ Is there a suitable replacement for red wine vinegar?

If you don't have red wine vinegar, you can substitute with white wine vinegar or sherry vinegar. In a pinch, apple cider vinegar can work, though it will give a slightly different flavor profile.

→ Can this vinaigrette be made without oil for a lower-fat option?

While the olive oil helps create the proper emulsion and mouthfeel, you can reduce the amount by half for a lower-fat version. The dressing will be more acidic and less emulsified but still flavorful.