Recipe Image

Tomato Vinaigrette

  • 10 m
  • 10 m
EatingWell Test Kitchen
“This dressing is great with any tossed green salad.”


    • 2 ripe tomatoes, halved and seeded
    • 2 tablespoons red-wine vinegar
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon dried oregano
    • 1 clove garlic, minced
    • Salt & freshly ground pepper, to taste


  • 1 Working over a bowl, rub tomato halves on the coarse side of a grater until only the skins remain. Discard skins. Add remaining ingredients to tomato juice and whisk until blended.
  • Make Ahead Tip: Store in a tightly covered jar in the refrigerator for up to 2 days.
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