Ingredients for Tomatoes With Basil Vinaigrette
- Olive Oil
- White Wine Vinegar
- Dijon Mustard
- Fresh Basil Leaf
- Coarse Salt
- Ground Pepper
- Plum Tomatoes
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How to Make Tomatoes With Basil Vinaigrette
- Combine 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 cup packed fresh basil leaves, and 1 tablespoon water in a blender or mini food processor.
- Blend until completely smooth and emulsified.
- Season generously with salt and freshly ground black pepper to taste.
- If not serving immediately, transfer the vinaigrette to an airtight container.
- Refrigerate for up to 24 hours to allow the flavors to meld. (Optional)
- Slice 2 pounds ripe tomatoes (such as heirloom or beefsteak) into approximately 1/2-inch thick slices.
- Arrange the tomato slices attractively on a serving platter.
- Drizzle generously with the basil vinaigrette.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
4g
Carbs
0g