I love basil SO much. It’s by far my favorite herb. Whenever I order pizza, I always request extra basil because it pairs so perfectly with marinara sauce. That’s probably why I love this new Tomato Basil Vinaigrette recipe so much. Tomatoes and basil are a winning competition and this homemade vinaigrette is perfect for spring and summer.
I purchased a large bunch of fresh basil at Whole Foods this weekend to use in a summer pasta dish. I had plenty leftover, so I was able to experiment a bit with a basil vinaigrette. We eat salads often, so I like to change up the dressings regularly. Otherwise, salads can get boring, fast.
If you love caprese salads, you’ll love this Tomato Basil Vinaigrette. Tomatoes, fresh basil, garlic, shallots, and balsamic vinegar are blended together to create a delightful, fresh vinaigrette. I highly recommend using the most flavorful cherry tomatoes you can find for this recipe. You only need five, but the sweeter they are, the better.
I served this Tomato Basil Vinaigrette over a mixed green salad with roasted red peppers and feta, but I think the possibilities are endless!
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- 5 cherry tomatoes*
- 1/2 cup fresh basil
- 2 Tablespoons balsamic vinegar
- 2 teaspoons shallot
- 1 small garlic clove
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey (optional)
- 2 Tablespoons extra-virgin olive oil
- Salt and Pepper
In a mini food processor or blender, combine the tomatoes, basil, balsamic, shallot, garlic, dijon, and honey. Blend for about 30 seconds. You may need to scrape down the sides of the blender half way through and continue blending. Add the olive oil and blend for about 10 more seconds or until desired consistency. Season with salt and pepper to taste.
*Use the best cherry tomatoes you can find. The sweeter, the better.