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This tomato vinaigrette is quick to blend up and comes out zingy and creamy! It’s a salad dressing that’s an ideal use for a fresh tomato.

Tomato Vinaigrette

Got a fresh, ripe tomato? Let’s make Tomato Vinaigrette! This easy salad dressing recipe is an easy way to use summer tomatoes to add big flavor to a salad. This recipe comes out dreamy, creamy, and zingy: and you only need 4 ingredients (plus salt). Throw it in a blender, then take a taste: you’ll be amazed at the pop of tangy flavor! It’s ideal for summer salads of all kinds.

Use only a ripe fresh tomato for this recipe

It probably goes without saying. But if you’ve ever bought an out-of-season tomato from the grocery store, you know what happens. They’re pink, mealy and tart: not at all what you want from a great tomato!

Use only the best fresh, ripe tomato for this tomato vinaigrette. Summer tomatoes are the best, especially if you find them at a farmers market or in your garden. Another option is hydroponic tomatoes sold at the grocery store: these are tomatoes grown in a greenhouse with water instead of soil. Typically these tomatoes have a better flavor than the standard out-of-season tomato.

Tomato vinaigrette

Ingredients for tomato vinagirette

Once you’ve promised to use a ripe tomato, there’s not much else you need for this recipe! Throw the following ingredients in a blender and blend until smooth:

  • Tomato
  • Extra virgin olive oil
  • White wine vinegar
  • Dijon mustard
  • Salt

You’ll want to remove the cores of the tomato. But leave those beautiful seeds: they add great flavor!

Can you substitute cherry tomatoes?

Only have cherry tomatoes on hand? You can use those for tomato vinaigrette too! We’ve only made this with a large tomato, but cherry or grape tomatoes should work well too. Just measure out ½ cup chopped. Note that the flavor will be slightly different because of the different character of this type of tomato.

Tomato salad dressing

Salads to make with tomato vinagirette

This tomato vinaigrette works on many types of salads: just throw it on leafy greens for a tasty throw-together side dish! Or, you can make a more thoughtful composed salad that works as a side or main dish. It’s also great as a drizzle for bowl meals. Here are a few salads we like to use it on:

What else to do with ripe tomatoes?

So many things! Summer means tomato season, and it’s time to make all those tasty salads and pasta recipes! Here are our top fresh tomato recipes:

This tomato vinaigrette recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Tomato vinaigrette

Quick Tomato Vinaigrette

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 ½ cups 1x


This tomato vinaigrette is quick to blend up and comes out zingy and creamy! It’s a perfect use for fresh ripe tomatoes.


  • 1 small or ½ medium tomato (4 ounces), about ½ cup roughly chopped
  • ½ cup extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 to 1/2 teaspoon kosher salt


  1. Roughly chop the tomato, removing the white cores but keeping the seeds. Add it to a blender with the olive oil, white wine vinegar, Dijon mustard, and ¼ teaspoon of the kosher salt.
  2. Blend until creamy. Taste and add up to another ¼ teaspoon kosher salt. Store refrigerated for up to 1 week.
  • Category: Dressing
  • Method: Blended
  • Cuisine: Essentials
  • Diet: Vegan

Keywords: Tomato vinaigrette

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. I love this recipe. I recently made it in the middle of winter when no beautifully ripe tomatoes were available, so I added a couple of tablespoons of finely chopped sun-dried tomatoes (not the ones in oil, just dried). It boosted the flavor a lot!

  2. Would this vinaigrette be freezable? I have so many tomatoes and I’d love to “save” them by doing something with them that I can save for later in the fall and winter.