How To Make Herbed Tomato Vinaigrette

Infuse the classic oil-and-vinegar combo with juicy tomatoes and fresh herbs for a tasty vegan salad dressing that's also delicious over chicken, fish or even pasta.

Use summer's freshest fruit to make a big batch of your new go-to condiment. Then, serve it on grilled meats, veggies, and salads. 

CAL/SERV:

205

YIELDS:

8 servings

TOTAL TIME:

0 hours 10 mins

Ingredients

• 1 small shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 1/4 c. fresh basil, torn
• 1/4 c. fresh parsley, torn
• 1/4 c. 1-in. pieces fresh chives
• 1 tbsp. fresh tarragon
• 1 lb. tomatoes (mix of sizes and colors), cherry tomatoes halved, large tomatoes cut into 1 1/2-in. pieces
• Kosher salt and pepper
• 1/4 c. sherry vinegar
• 3/4 c. extra virgin olive oil

Directions

To 16-ounce mason jar, add shallot, garlic, herbs, half of tomatoes and 1/2 teaspoon each salt and pepper. Add vinegar, then oil, and shake vigorously. Add remaining tomatoes and shake again. Spoon over toast, pasta, salad or your favorite grilled meats.

Nutritional Information (per serving): About 205 calories, 21 g fat (3 g saturated), 1 g protein, 125 mg sodium, 3 g carb, 1 g fiber

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Recipe: Roasted Carrots and Shallots with Chermoula, from America's Test Kitchen

Source by goodhousekeeping.com

Mustaqim Jaed

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