Description
This tomato vinaigrette is quick to blend up and comes out zingy and creamy! It’s a perfect use for fresh ripe tomatoes.
Ingredients
Scale
- 1 small or 1/2 medium tomato (4 ounces), about 1/2 cup roughly chopped
- 1/2 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 to 1/2 teaspoon kosher salt
Instructions
- 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 1/4 teaspoon of the kosher salt.
- Blend until creamy. Taste and add up to another 1/4 teaspoon kosher salt. Store refrigerated for up to 1 week.
- Category: Dressing
- Method: Blended
- Cuisine: Essentials
- Diet: Vegan
