Tomato-Garlic Vinaigrette

July/August 2013

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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

Makes: About 1 cup

Serving Size: 2 tablespoons

Active Time:

Total Time:


  • 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


  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.


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

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Recipe Categories

Type of Dish
Salad dressing
Ease of Preparation
Total Time
15 minutes or less
8 or more
Main Ingredient
Preparation/ Technique
July/August 2013
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