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Tomato-Herb Vinaigrette

Tomato-Herb Vinaigrette

  • Prep

  • Ready In

Jenny

This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
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Reviews

naples34102
5
1/29/2012

Didn't have marjoram, didn't have tarragon (don't care for either anyway), but that didn't detract from this at all. I liked this alot; Hubs thought just ok. I did include the wine (a Cabernet) and used this vinaigrette to dress a simple salad of Romaine lettuce and fresh garlic croutons.

Tanya
5
7/2/2009

This is a great recipe for salad dressing. I put it in the food processor to blend the flavors and I used dried herbs instead of fresh but it still turned out really good. My husband is extrememly picky about salad dressings and he actually liked it a lot! Thanks for sharing this.

Jerry Oliver
0
5/30/2014

Awesome. I didn't drain the tomatoes. It wasn't quite tart enough. I added a bit more vinegar and juice from half a lime. I could just drink the dressing. I think it will be a GREAT marinade, too, Especially for fish or chicken!