Summer’s bumper crop is the time to make this tomato vinaigrette for salads, pasta or pizza, or to use as a marinade for chicken or fish.
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 make potato salad in a different direction.
- 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.
- 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.
- 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.
Fresh Tomato Vinaigrette
1 large, very ripe tomato (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
Set a box grater in a large bowl. As you grate the tomato, the chunky pulp will 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.