Cherry Tomato Vinaigrette Recipes
CHERRY TOMATO VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Tomato Sauté Quick & Easy Salad Dressing Summer Chive Shallot Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
- 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 chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
CHERRY TOMATO VINAIGRETTE RECIPE - (4.5/5)
Provided by Dr_Mom
Number Of Ingredients 6
Steps:
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon. 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 chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives. Cooks' Notes: Three more ways to use this vinaigrette Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette. Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives. For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette. Nutritional analysis provided by Bon Appétit Per serving: 80 calories, 7 g fat, 1 g fiber
CHERRY TOMATO SALAD
This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.
Provided by Keren
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
- In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g
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