Cherry Tomato Vinaigrette
I couldn’t wait to make this burst cherry tomato vinaigrette recipe from Bon Appétit. I had a huge bowl of beautiful tiny cherry tomatoes that would be absolutely perfect for this vinaigrette! I served this tangy tomato vinaigrette as a dip for some freshly baked kalamata olive bread, along with a juicy steak, roasted asparagus, and a simple salad.
Cherry Tomato Vinaigrette
Ingredients:
- 1 pint cherry tomatoes
- 3 tbsp olive oil, divided
- 1 small shallot, finely diced
- 1 clove of garlic, sliced thinly
- 2 tbsp red wine vinegar, or more to taste
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp fresh chives, chopped
How to Make Cherry Tomato Vinaigrette:
Cut half of the cherry tomatoes in half.
Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring often, until softened, for about 3-4 minutes.
Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.
Add the halved and whole tomatoes, then cook, stirring occasionally, until they start to release their juices, 4–6 minutes.
Mash some of the tomatoes with a spoon.
Add 1 tablespoon vinegar and the remaining 2 tablespoons oil; season with sea salt and freshly cracked pepper to taste.
Serve warm or at room temperature; add the freshly snipped chives just before serving. Enjoy.
Equipment
Ingredients
- 1 pint cherry tomatoes
- 3 tbsp olive oil divided
- 1 small shallot finely diced
- 1 clove of garlic sliced thinly
- 2 tbsp red wine vinegar or more to taste
- Sea salt and freshly cracked pepper to taste
- 2 tbsp fresh chives chopped
Instructions
- Cut half of the cherry tomatoes in half.
- Heat the olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring often, until softened, for about 3 - 4 minutes.
- Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.
- Add the halved and whole tomatoes, then cook, stirring occasionally, until they start to release their juices, 4 – 6 minutes.
- Mash some of the tomatoes with a spoon.
- Add vinegar and the remaining 2 tablespoons of oil; season with sea salt and freshly cracked pepper to taste.
- Serve warm or at room temperature; add the freshly snipped chives just before serving. Enjoy.
Wonderful! I would pour the whole bowl on my romaine salad 🙂
After out trip, I’m no longer surprised at the things cherries get made into – I believe I saw cherry everything – Yours looks very good.
This looks terrific! Loaded with flavor — wonderful way to celebrate tomatoes. Thanks!
What a nice salad change. Looks delicious.
This is so smart! What a great use of those cherry tomato juices.
Stewed tomatoes with a zing! Sounds and looks amazing!