Health & Fitness
Cherry Tomato Vinaigrette Recipe (it's not just for salads)
The food writers at Bon Apetit said, “Trust us: Your first batch of this condiment will not be your last.” They were right! When cherry tomatoes are pouring out of my garden, I make continual batches of this delicious-ness. It adds big flavor to everything it’s combined with, and that’s a long list. When spooned on top of sautéed veggies, (like these green and purple snap beans), they go from good to outrageous. Other things I’ve used it with: grilled vegetables, baked or grilled fish and chicken, pasta, quinoa and leafy greens. For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers and eggplants until veggies are tender. Toss together with vinaigrette. I mix up the fresh herb depending on what I have on hand and what flavor I’m looking for. The chives are great, but I sometimes switch it up and use basil, parsley or cilantro.
Drop me a note to let me know what you think.
1 pint cherry tomatoes
Find out what's happening in Sayville-Bayportwith free, real-time updates from Patch.
3 tablespoon extra virgin olive oil, divided
1 shallot, finely chopped
Find out what's happening in Sayville-Bayportwith free, real-time updates from Patch.
1 tablespoon (or more) red wine vinegar
Sea salt, freshly ground pepper
2 tablespoons fresh chives
1. Cut 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.
2. Add tomatoes, and cook, stirring occasionally, until beginning to release juices, about 5 minutes.
3. Add 1 tablespoon vinegar and remaining 2 tablespoons olive oil; season with salt and pepper.
4. Serve warm or room temperature; add chives just before serving.