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Tomato shallot vinaigrette recipe

Tomato shallot vinaigrette recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Vinaigrette

This salad dressing is packed with fresh tomatoes, shallots and herbs. It also works well as a dressing for pasta salad.

2 people made this

IngredientsServes: 8

  • 60ml red wine vinegar
  • 2 tablespoons red wine (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon black pepper
  • 235ml olive oil
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh marjoram
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • 3 shallots, minced
  • 180g tomatoes, diced

MethodPrep:25min ›Ready in:25min

  1. Pour vinegar and wine into a glass bowl. Whisk in salt, sugar and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil and tarragon; fold in shallots and tomatoes. Store in the fridge until serving.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (3)

by naples34102

Didn't have marjoram, didn't have tarragon (don't care for either anyway), but that didn't detract from this at all. I liked this alot; Hubs thought just ok. I did include the wine (a Cabernet) and used this vinaigrette to dress a simple salad of Romaine lettuce and fresh garlic croutons.-29 Jan 2012

by Tanya

This is a great recipe for salad dressing. I put it in the food processor to blend the flavors and I used dried herbs instead of fresh but it still turned out really good. My husband is extrememly picky about salad dressings and he actually liked it a lot! Thanks for sharing this.-30 Jun 2009

by Jerry Oliver

Awesome. I didn't drain the tomatoes. It wasn't quite tart enough. I added a bit more vinegar and juice from half a lime. I could just drink the dressing. I think it will be a GREAT marinade, too, Especially for fish or chicken!-30 May 2014

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Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette

Maybe they’d had just one too many plates of mizuna or mesclun, but sometime last summer, chefs began putting butter lettuce on restaurant menus as if they’d just discovered the stuff. Now it seems that every restaurant in town has a salad of butter lettuce.

We’ve spotted butter lettuce salads everywhere -- the landmark Campanile, the new Ford’s Filling Station in Culver City and eat. on sunset in Hollywood. They’ve shown up on menus at places as different as Tower Bar, Ammo, Grace and Jar in L.A., and at Biggs in Long Beach.

Tender and almost creamy in texture, articulated like a large open rose, butter lettuce is a salad classicist’s dream -- substantial enough to carry (literally) the compositional weight of the other ingredients, yet subtle enough to blend into the background when needed.

It has a beautiful purity, which is perhaps one reason why it’s getting more attention lately than its fancier cousins.

Butter lettuce appears under several different names -- Boston lettuce, bibb, butterhead, limestone.

But it’s all the same thing: delicate in flavor, clean and only vaguely crunchy, and enormously versatile.

“Texture’s very important in a one-lettuce salad,” says Ben Ford of Ford’s Filling Station, who has a jazzy BLT-inspired butter lettuce salad.

He notes that butter lettuce has a good amount of flavor and holds up to the dressing he pairs it with, a heady bacon-shallot vinaigrette that he uses almost like a dipping sauce.

“Melted” tomatoes (Romas roasted in olive oil) and shaved hard-boiled eggs are the salad’s other components. The buttery taste of the lettuce offsets the egg and bacon the same way brioche matches up to caviar.

It’s butter lettuce’s texture that chefs uniformly praise. At Ammo, chef Amy Sweeney loves it too. Her salad incorporates Cowgirl Creamery feta and blood-orange vinaigrette. It’s a market salad, with leaves of fresh Coleman Farms red butter lettuce looking as if Peter Rabbit ran with a watercolor brush through the garden rows.

In addition to the tangy feta, there are cool, fresh mint leaves, salty toasted pistachios and velvety golden beets, with pieces of blood orange helping marry the flavors and adding zing.

The red butter lettuce is different not only in color -- it’s also a little softer, with leaves that are more corrugated than the green variety. And Sweeney is certain that it’s slightly more flavorful than the green kind.

Butter lettuce is more durable than it looks, and won’t wilt as soon as it comes into contact with dressing. Which is comforting, really, as some salad greens are so fragile that you have to treat them like fine silk instead of food.

Butter lettuces can withstand some wear and tear, especially if you buy them in hydroponic form -- grown, that is, in nutrient-rich solutions instead of actual soil.

At Biggs in Long Beach, chef Seth Greenburg uses hydroponic butter lettuce in a salad with watercress, Point Reyes blue cheese, thin slices of silky ripe pear, smoked almonds and a rich vinaigrette made with roasted cipolline onions.

Greenburg loves the way butter lettuce eats.

“It’s got a terrific mouth-feel,” he says, with leaves that are crunchy at the center and velvety at the ends, with great grooves in the leaves that allow the lettuce to hold its own with other ingredients. “It’s not fussy or intimidating.”

Whether hydroponic lettuce tastes any different depends on whom you talk to: Growers and sellers tend to split according to the product they have. Greenburg says he did a side-by-side taste test of farmers market lettuce versus hydroponic.

He found that the difference in flavor was actually quite small, but that the hydroponic lettuce stayed pristine so much longer that the choice was a clear one.

Hydroponic or fresh from the farmers market, butter lettuce is a perennial classic. As much as it can be a canvas for the chef’s imagination, it actually requires very little to be table-worthy -- a splash of good olive oil, a drop of vinegar, a few grains of salt. There’s a beautiful serenity in that.

Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 4 anchovies, minced
  • 1 garlic clove, minced
  • 1 teaspoon finely grated lemon zest
  • 1 medium shallot, thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 large eggs
  • 1 1/2 pounds assorted heirloom tomatoes&mdashlarge ones sliced, small ones halved
  • Fleur de sel
  • Freshly ground pepper
  • Flat-leaf parsley, for serving
  • Marjoram leaves, for serving

In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.

In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

Bring a small saucepan of water to a boil. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.

Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

Warm the anchovy dressing over moderate heat to a gentle simmer pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

Sherry-Tomato Vinaigrette

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This fruity, creamy vinaigrette is the perfect way to use up overripe tomatoes while still saving their flavor. It was created for our steak salad but is equally tasty on a hearty salad or as a simple sauce for grilled chicken.

Game plan: Watch out! The tomatoes can explode when they get hot.

The vinaigrette will last up to 1 week when refrigerated in a covered container.

6 recipes that will make you love shallots

Shallots are like onions’ sophisticated cousin. The pinkish-purple, clustered alliums have a milder, more nuanced flavor than onions, but impart a powerful, rich punch to many dishes.

In his best-selling memoir, “Kitchen Confidential,” the late Anthony Bourdain even wrote, “Shallots are one of the things — a basic prep item in every mise-en-place — that make restaurant food taste different from your food.” Why not bring that restaurant quality to your home cooking?

Here are six recipes with shallots that will show you how great this allium can truly be.

Brussels sprouts salad with shallot vinaigrette

Because of its unique flavor, shallot is a superstar for vinaigrettes. In this recipe, fresh shredded Brussels sprouts are mixed with sweet clementine segments, tangy dried cranberries and nutty pecans before being tossed with a tangy shallot vinaigrette. Here’s how to make Brussels sprouts salad with shallot vinaigrette.

Flaky spinach, garlic and shallot pinwheels

This appetizer is an easy, toss together one that seems far more complicated than it is. Smother puff pastry with butter, season with salt and pepper and then sprinkle with minced garlic, scrumptious shallots, parsley and chopped fresh baby spinach. Enjoy these flaky spinach, garlic and shallot pinwheels by themselves, with coffee or as hors d’oeuvres for your favorite fancy homemade meal.

Farmers’ market veggie fried rice

Want to elevate your weeknight fried rice? Combining parsnips, radishes, spinach and shallots with rice, sesame oil and a few other things, this recipe creates a hearty dish that’s filling and inexpensive to make. Try this recipe for farmers’ market veggie fried rice with shallots for a delicious twist on this simple dish.

Baked sweet potatoes with crispy pancetta veggie topping

Shallots will crisp up nicely to top these delicious baked sweet potatoes. First saute the pancetta to crisp, then add the shallots and other vegetables and saute until they are tender and browned in places. Mash the inside of the potatoes, top each with a quarter of the crispy topping and dig in. This recipe for baked sweet potatoes with crispy pancetta veggie topping is sure to delight.

Roasted root vegetable pasta with tomatoes and shallots

Shallots make this vegetarian pasta dish as rich as anything you could get in a restaurant. They’re roasted alongside parsnips and carrots and seasoned simply with salt and pepper to create a delicate but filling dish perfect for lunches, dinners and so much more. This roasted root vegetable pasta with tomatoes is perfect for those days when you haven’t quite made it to the grocery store for provisions.

Roasted broccoli grain bowl with shallot vinaigrette

This is a fresh, boldly flavored dish that’s satisfying but still pretty simple. You start by roasting the veggies with a little salt, pepper and olive oil. This brings out the sweetness of the onions and carrots and gives the broccoli a pleasant, mild flavor. Minced shallots, olive oil, white wine vinegar, honey and a hint of mustard come together in a tangy, rich dressing. Try this recipe for a roasted broccoli grain bowl with shallot vinaigrette.

Once you make any of these recipes, you’ll find it hard to go back to regular old onions again. Embrace the shallot and your home cooking will be elevated for it.

Roasted Tomato Vinaigrette

Recipe from the Tasting Table Test Kitchen

Yield: About 1 cup

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


2 pints Sun Gold tomatoes, divided

2 tablespoons olive oil, divided

1 tablespoon finely minced shallots

½ teaspoon finely grated garlic

1 tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

1 teaspoon finely grated lemon zest


1. Preheat the oven to 400º. On a parchment-lined rimmed baking sheet, toss ½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool.

2. Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes.

3. Transfer the remaining pint of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.

  • ¾ cup fresh basil stems and leaves, divided
  • 2 cloves garlic, smashed and peeled
  • ½ cup extra-virgin olive oil
  • 1 pint cherry tomatoes
  • 3 tablespoons sherry vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 pounds skin-on halibut or salmon, cut into 6 pieces

Separate basil leaves from stems. Chop the leaves and set aside. Heat the stems, garlic and oil in a small saucepan over medium heat just until you start to see bubbles form around the stems and garlic. Remove from heat and let steep for 20 minutes. Strain into a small bowl (discard the stems and garlic).

Cut half the cherry tomatoes in half. Heat 1 tablespoon of the basil oil in a large nonstick skillet over medium-high heat. Add the halved and whole cherry tomatoes and cook, stirring occasionally, until the skins blister and the tomatoes soften, about 5 minutes. Transfer to a medium bowl and stir in 1/4 cup chopped basil, 1/4 cup basil oil, vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper gently stir to combine.

Wipe the pan clean. Gently pat fish dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the basil oil in the pan over medium heat. Add half the fish, skinned-side down. Cook until a little more than halfway cooked through, 4 to 5 minutes. Flip and cook until the flesh is opaque, 2 to 4 minutes more. Repeat with the remaining fish and 1 tablespoon basil oil. Serve the fish with the cherry tomato vinaigrette and sprinkled with the remaining chopped basil.

  • 1-1/4 to 1-1/2 lb. fresh ripe plum tomatoes, seeded and cut into 1/2-inch dice (2 cups)
  • 1 large or 2 medium shallots, thinly sliced
  • 1/4 cup lightly packed chopped fresh basil
  • 1/3 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 3/4 tsp. kosher salt more to taste
  • Freshly ground black pepper to taste
  • Nutritional Sample Size based on 2 Tbs.
  • Calories (kcal) : 100
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 110
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0

Tomato Basil Salad

This is the perfect summary dish because these basil blossoms just scream the perfect warm weather herb.There’s just something about their flavor that pairs with the summer air so flawlessly. Not to mention, the chives make for the best tomato basil salad dressing you’ll ever consume.

Don’t even get me worked up about heirloom tomatoes because they’re the romance of this entire story. Without them, this tomato salad would be lacking in too many ways to count, especially in flavor. If you fall for heirloom tomatoes like I have, you’ll want to try them on my Open Faced Tomato Avocado Sandwiches , Stuffed Tomatoes , or Tuscan Tomato Soup .

One more thing, please do me the biggest favor and keep these ingredients fresh. When you make this salad with anything but fresh ingredients, you’re doing it a disservice. It just won’t be the same trust me on this one.

About this Tomato & Blue Cheese Salad Stack:

  • With just a few ingredients, the quality of each ingredient matters. Make this with fresh, juicy summer tomatoes.
  • The cheese mixture is simply a combination of cream cheese (I like the whipped kind since it’s nice and light), crumbled blue cheese, and a touch of lemon zest to add some acid to the richness. is always an excellent choice for this recipe (and for blue cheese mashed potatoes, too!). If you’re a blue cheese lover, this is the blue cheese for you: it has SO MUCH full-bodied flavor. It’s my go-to cheese all summer long as I sprinkle it on salads, burgers and steaks.
  • The homemade shallot vinaigrette almost steals the show here, as I love a good homemade dressing. Make a double batch and save the extra for a green salad later in the week!

Enjoy those fresh summer tomatoes, and be sure to connect with Stella Cheeses on Facebook, Instagram and Pinterest.

Watch the video: Fennel Salmon with Tomato Shallot Vinaigrette Quick Dinner Recipe (July 2022).


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