Cherry Tomato & Basil Vinaigrette
This easy and tasty vinaigrette is so versatile. It can be used as a salad dressing, a light, tasty and refreshing drizzle over cooked fish, or tossed with pasta.
Yield
6 servingsPrep
5 minCook
0 minReady
18 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cherry tomatoes
or grape tomatoes, quartered |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
red onion
freshly minced, or shallot |
|
| 3 | tablespoons |
basil
leaves, freshly chopped |
|
| 1 | each |
lemon
juice, freshly squeezed |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cherry tomatoes
or grape tomatoes, quartered |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
red onion
freshly minced, or shallot |
|
| 45 | ml |
basil
leaves, freshly chopped |
|
| 1 | each |
lemon
juice, freshly squeezed |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
Directions
In a bowl, add the quartered cherry tomatoes, salt and black pepper to taste, and stir until well mixed.
Set aside for 15 minutes.
In another bowl, add the shallots, basil, lemon juice, and olive oil, and whisk until well blended.
Pour into the tomatoes, and gently toss well.
Serve with salad, or cooked fish or pasta.
