Cherry Tomato Vinaigrette

Cherry Tomato Vinaigrette

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, 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.  And sometimes, I skip the herbs altogether.

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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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