Time to sit back and unwind.
Just a bit of a break from the norm (were you singing along?) with this tomato basil vinaigrette. Fresh summer tomatoes are one of my favorite things. Juicy. Sweet. With just a sprinkle of salt. And lately, as a vinaigrette. With basil, of course. Because tomatoes and basil just belong together.
If you like tomatoes, I think you will love this vinaigrette.
I'm going to keep this short and sweet today. Like me. ;) This tomato basil vinaigrette actually started out as part of another dish. I was challenged to create a recipe with fresh tomatoes and ended up with three different recipes using this vinaigrette. I had planned to take a break from blogging, but wanted to share this one with you guys. The recipe I'll be sharing, in a week or so, was my favorite version of the dish, although the vinaigrette ended up being optional. It's such a delicious summer (or whenever) meal. Summer isn't over yet, right? :) Update: Here's the recipe for my Cucumber Noodle BLT Salad.
Hint: The recipe I'll be sharing (using this vinaigrette) involves a spiralized vegetable. And it's good! Did you see my last post with over 60 paleo spiralized recipes from real food bloggers? Lots of options for you! Here it is.
Tomato Basil Vinaigrette
Yield: approximately 1 cup
This vinaigrette is a lovely summer combination of fresh tomatoes and basil. While I used campari tomatoes, you may use any fresh tomato that you like. If needed, add a touch of honey to the vinaigrette.
6 campari tomatoes, seeded (1 cup chopped)
1/3 cup chopped fresh basil
1 clove garlic
1-2 tbsp white wine vinegar or balsamic vinegar (to taste)
3 tbsp extra virgin olive oil
1/4 tsp lemon zest, optional
1/4 tsp salt (more to taste)
pepper to taste
Note: Campari tomatoes can be replaced by other types of fresh tomatoes, equal to about 1 cup chopped and 3/4 cup pureed. White wine vinegar can be replace with regular or white balsamic vinegar.
How to make:
Roughly chop tomatoes and squeeze out the seeds. Blend tomatoes, basil, garlic, and vinegar in food processor. Add olive oil and process until smooth. Add lemon zest and salt and pepper to taste. May be made a day ahead. Keep refrigerated.
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