Advertisement

Tomato-Garlic Vinaigrette

July/August 2013

Your rating: None Average: 2 (8 votes)

This tomato-garlic vinaigrette recipe is like an Italian grandmother’s sauce for salad. Don’t be afraid of the anchovies! They elevate this salad dressing to a different level. Use leftover vinaigrette tossed with whole-wheat penne or fusilli for a delicious pasta salad.


Tomato-Garlic Vinaigrette   Recipe

Makes: About 1 cup

Serving Size: 2 tablespoons

Active Time:

Total Time:

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1/4 cup chopped fresh parsley
  • 1 medium tomato, quartered and seeded
  • 5 anchovy fillets
  • 2 cloves garlic
  • 1 tablespoon capers, rinsed

Preparation

  1. Place oil, vinegar, parsley, tomato, anchovies, garlic and capers in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per 2-tablespoon serving: 74 calories; 7 g fat (1 g sat, 5 g mono); 2 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 105 mg sodium; 53 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 1/2 fat


More From EatingWell

Recipe Categories

Main Ingredient
Fish
Preparation/ Technique
No-cook
Type of Dish
Salad dressing
Ethnic/Regional
American
Italian
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Publication
July/August 2013
20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner