Chunky Cherry Tomato Vinaigrette - fresh tomatoes, oil, wine vinegar, shallots, olive oil, salt & pepper. Simple in its deliciousness & deliciously simple. Simply Sated
5 from 2 votes
Print

Chunky Cherry Tomato Vinaigrette

Adapted from Bon Appetit, Chunky Cherry Tomato Vinaigrette
Course Salad Dressing, Topping, Vinaigrette
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Author Susie Gall

Ingredients

  • 2 cups cherry tomatoes if large, quarter and if on the small size, halve
  • ½ shallot minced
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons olive oil divided
  • 1 tablespoon red wine or champagne vinegar
  • 1 tablespoon fresh chives parsley or basil, chopped

Instructions

  1. Place tomatoes in a shallow dish and sprinkle with salt & pepper. Allow to stand until juicy, about 10 minutes.
  2. Heat 1-tablespoon oil in small saucepan. Add shallot and cook until translucent and softened, approximately 3 minutes. Remove from heat and add tomatoes. Stir gently.
  3. Place vinegar in a small bowl and whisk while adding in 2 tablespoons olive oil. Whisk until emulsified and smooth.
  4. Add tomatoes to oil/vinegar and, if needed, season with additional salt & pepper.
  5. Add fresh chives, parsley or basil and mix well.
  6. Serve immediately or refrigerate in an airtight container until ready to serve.
  7. The vinaigrette will keep up to three days, but is best used within 24 hours.
  8. *If desired, sprinkle with additional fresh herbs when ready to use.
  9. Serve warm or at room temperature.
  10. Enjoy!