Cherry Tomato Vinaigrette

Easy cooking with simple garnishes is a nice way to spend the weekend. This vinaigrette fits into that untroubled spirit, making a flavorful sauce or garnish for grilled seafood or meats or for salad, potatoes, or grains. The recipe may easily be doubled or tripled. Use regular cherry tomatoes or a mix of yellow, red, and any heirloom varieties you may find. The cherry tomatoes above are called Indigo Cherry Drops.

12 sweet, very ripe cherry tomatoes
2 tablespoons lemon juice
4 tablespoons olive oil of choice
1/4 to 1/2 teaspoon Bloody Mary Sea Salt, or other sea salt, to your taste
1/2 teaspoon lemon zest

Place all the ingredients in a blender and blend until the mixture is completely smooth. Transfer to a bowl and set aside to allow the flavors to develop. Refrigerate if using at a later time.

Serve with grilled fish, scallops, shrimp, or steamed lobster.

Also nice with steak; chicken; on a salad of avocado, cucumber, and feta; or on fresh mozzarella slices.

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

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