Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chunky Tomato-Basil Vinaigrette

Scott Phillips

Yield: Yields a generous 2 cups.

This is more of a topping than a salad dressing. Try it on grilled chicken or Mediterranean-Style Flank Steak.

Ingredients

  • 1-1/4 to 1-1/2 lb. fresh ripe plum tomatoes, seeded and cut into 1/2-inch dice (2 cups)
  • 1 large or 2 medium shallots, thinly sliced
  • 1/4 cup lightly packed chopped fresh basil
  • 1/3 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 3/4 tsp. kosher salt; more to taste
  • Freshly ground black pepper to taste

Nutritional Information

      Nutritional Sample Size based on 2 Tbs.
      Calories (kcal) : 100
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 110
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 0

Preparation

  • 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.

Reviews

Rate or Review

Reviews

  • user-978986 | 08/30/2012

    Goes great with the flank steak recipe. I tend to use much less olive oil than the recipe calls for as I like it a bit more vinegary. I make a full batch and use the extras as a dressing/topping for some cooked quinoa. Great tasting, easy meal!

  • DrKoob | 07/24/2011

    Great recipe but way too much vinegar and oil. Cutting back by half next time. Had more than half left over with no tomatoes and shallots to go with it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks