Tomato Vinaigrette with Balsamic & Apple Cider Vinegar
August 28th, 2019 
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Tomato season is here! The end of August and September is one of my favorites times at the farmers market. You will be able to find tons of summer fruits and veggies but all the good fall bounty starts to show up as well. Tomatoes, especially the heirloom, funny looking, colorful ones are always a showstopper for me. Many people think tomato season starts at the beginning of summer but it’s really the tail end of summer and early fall when they flourish. You can make great tomato sauce, soups, quiche, savory tarts like this one, stuffed tomatoes, needless to say the list goes on. But I really enjoy making simple salads that include tomatoes in my homemade vinaigrettes. Throwing everything in the blender not only makes it quick and easy, but it helps to emulsify everything so you don’t need to constantly shake/stir the vinaigrette before using it. Homemade vinaigrettes are great to keep in your refrigerator. They are better than store bought, because there are no fillers, preservatives and you can choose your own quality oils. They also keep well for a few weeks in an airtight container. Always feel free to try using different vinegars and/or oils. Of course this recipe is great on a mixed green salad, but it’s great for pasta salads, and grilled veggies.
Photography and video by Alejandro Leon
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Tomato Vinaigrette with Balsamic & Apple Cider Vinegar
- ¼ cup balsamic vinegar
- ¼ cup apple cider vinegar
- 4 large cherry tomatoes, chopped, about 1 /4 cup
- 1 medium shallot, roughly chopped
- 1 large garlic clove, roughly chopped
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- ½ cup avocado oil
- Place the balsamic vinegar, apple cider vinegar, tomatoes, shallot, garlic, honey, salt and pepper in the blender. With the top on, turn on the blender starting from the low to the high. Blend until all large chunks of garlic, shallot and tomato are gone. Turn the blender down to the low, remove the small round top in the middle of the blender top, and slowly drizzle in the oils until completely emulsified. Taste and adjust seasoning with salt and pepper as desired. Store in an airtight contain in the refrigerator for up to 2 weeks.
- Keep refrigerated in an airtight container for up to two weeks.
- Try blending in some fresh basil and or thyme.
- You can always keep this vinaigrette on the more rustic side without the use of a blender. Mince the garlic, finely chop shallots and tomatoes, add them to a small bowl with the vinegars, honey, salt and pepper. Wisk in the oils, taste and adjust seasoning.
