Fresh Tomato Vinaigrette
Servings: 4
Equipment
- box grater
- pint jar with a tight lid
Ingredients
- 2 fresh garden tomatoes
- ¼ cup olive oil
- 3 T. white wine vinegar, white balsamic vinegar, or rice wine vinegar
- 1 t. Dijon mustard
- ½ t. Italian seasoning
- A dash of honey
- 1 pinch each salt and pepper
Instructions
- Cut the tomatoes in half. Using your finger, clear the seeds and gel from the tomato halves. Set a box grater in a bowl and grate the tomato flesh, discarding the skins.
- In a pint jar with a tight lid, combine the remaining ingredients. Shake well. Add the tomato pulp to the dressing and shake again until well blended.