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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.


  • 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


  • 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.


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Reviews (2 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.

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