A box grater turns one ripe tomato into a vinaigrette you can use on salads, pasta, pizza, grilled chicken, and more. No blender, no peeling, done in less than 10 minutes.
This versatile condiment is full of bright, zingy fresh raw tomato flavor, so grab a box grater and hop to it.
How to Use Tomato Vinaigrette
- Salad dressing (I know, duh!).
- Toss it with pasta, diced fresh mozzarella and a sprinkling of torn basil for a speedy dinner.
- Use it to take potato salad in a different direction.
- Spoon it over grilled bread for a riff on bruschetta.
- Slather it on pizza in place of pizza sauce or marinara.
- Use it as a marinade for chicken or fish.
- Dollop it on grilled chicken, fish or pork.
Versatility like this is also how I think about recipes when developing content for brands. A recipe that works across seven occasions is a recipe that earns its place in a content library.
Tomato Vinaigrette Recipe FAQs
What kind of tomatoes are best to use for this?
Standard beefsteak tomatoes are a-ok in this recipe. Heirlooms work, too, but they’re pricey, and I don’t think this is an ideal way to show them off.
Use heirloom tomatoes to make this easy summer tart →
What can I use instead of balsamic vinegar?
Balsamic vinegar adds a touch of sweetness to balance the tomato’s acidity. You can use red wine vinegar or sherry vinegar instead. If so, you may need to add a pinch of sugar to the mix.
How else can I use grated tomatoes?
Grating tomatoes is a generally fab easy technique. Catalonian pan con tomate – basically grated tomato + olive oil + grated garlic spooned over grilled crusty bread – is a classic. You also could use this technique as a starting point for salsa, stirring in garlic, lime juice, minced serrano or jalapeńo, and onion.
Ripe tomatoes are “grate” (ha!) in this Southern-style gravy →
Fresh Tomato Vinaigrette
Equipment
- 1 knife (barely)
- 1 box grater
- 1 whisk
- measuring spoons
- 1 bowl
Ingredients
- 1 large tomato, very large; beefsteak is great!
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon Dijon mustard
- kosher salt and freshly ground black pepper, to taste
Instructions
- Halve the tomato crosswise. Set a box grater in a bowl wide enough to accommodate it. Grate each half of the tomato, with the flesh side against the grater, letting the chunky pulp fall into the bowl as the skin hollows out. Discard the skin. Whisk the oil, vinegar, mustard, salt and pepper into the pulp. (Makes about 1 cup.)