Summer Tomato Vinaigrette Recipe for Fresh Garden Salads

Fresh tomato makes a light, vibrant vinaigrette that’s perfect for summer salads. Drizzle it over mixed greens or your favorite leafy salad for a bright, refreshing finish.

I love crafting bold vinaigrettes — from blackberry to pear — and today it’s tomato.

This was one of the last recipes I made in our old house. I remember that afternoon clearly: it was hot, stormy, and the only natural light I had was the size of that bowl in the photo.

I was excited to make this because when it’s sweltering outside, a cool, crisp salad dressed with fresh tomato tastes like summer. I don’t know about you, but I live for tomato season.

The idea for this vinaigrette came from a Bon Appétit recipe — grated tomato turned into a vinaigrette is brilliant. I adapted the salad to my taste and kept the vinaigrette nearly the same. We served it next to a thick, juicy grilled steak, but the dressing works equally well on a simple vegetable salad.

To Make This Summer Tomato Vinaigrette You Will Need:

• 1 medium tomato, halved and stem removed
• 1 tablespoon minced shallot
• 1 tablespoon red wine vinegar
• 1/4 cup extra light olive oil
• Kosher salt and black pepper, to taste
• Your favorite salad greens and toppings

Cut the tomato in half and position a box grater over a medium bowl.

Remove and discard the stem.

Grate the tomato on the box grater with the skin side up. Continue until only the skins remain. Discard the skins and you’ll be left with a fragrant, silky tomato purée.

Stir in about 1 tablespoon of minced shallot into the grated tomato puree.

Add the red wine vinegar.

Whisk vigorously while slowly drizzling in the light olive oil to emulsify the dressing.

Season to taste with kosher salt and freshly ground black pepper.

Cover and refrigerate the vinaigrette for at least two hours to let the flavors meld.

For the salad, keep it simple: a mix of tender greens provides a fresh backdrop for the tomato vinaigrette.

Add your favorite vegetables, toss lightly with the vinaigrette, and enjoy. The dressing is light, summery, and bright — I actually ate more salad than steak that day.

Enjoy!