Cherry/Grape Tomato Vinaigrette
adapted from Alison Roman, Bon Appétit magazine, June 2013
Note: I doubled the recipe for the amount shown in pictures above. It was a big batch of veggies!
1 pint cherry tomaties
3 tablespoons olive oil, divided
1 medium shallot, finely chopped
1 tablespoon (or more to taste) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped, fresh chives or other herb of choice
Cut about half of the cherry tomatoes in half, leaving others whole. Heat 1 tablespoon of the oil in a medium saucepan. Add the shallot and cook, stirring often, until softened, but not browned. About 4 minutes.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without herbs) 2 days ahead. Cover and chill. When ready to serve, bring to room temperature and stir in herbs/chives.
SERVING SUGGESTION: The vinaigrette can be used to dress salads, or served with meats hot off the grill, or add to pasta or any grain for a quick summer salad.
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