Tomato Vinaigrette

While I originally devised of this dressing for a potato salad, it felt like the type of thing that shouldn’t be tucked away inside a different post. This vegan tomato vinaigrette has application well beyond one salad recipe, because it’s incredibly easy, leverages seasonal produce, and tastes lovely. Great on salad greens, drizzled on a pita packed with hummus and veggies or whatever else you can think of!

This recipe makes ~½ cup of tomato vinaigrette.

There really isn’t much to making this. You add some things to a blender, pulse it, and then, you run the blender on low and slowly drizzle in the oil. It emulsifies, you taste it, add more seasoning (if needed), and you’re good.

The only note is that I tested using olive oil in the recipe and found it made the flavor quite bitter. I would not recommend this substitution. If you want to substitute a different oil, just make sure that it has a neutral flavor.

Store refrigerated in a sealed container. I tend to use it within a 1-3 days, but always use your best judgment with any leftovers.

Please enjoy! And make sure to take a peek at additional UVK recipes like Cannellini Bean Salad with Roasted Garlic Vinaigrette, Artichoke, Fennel and Farro Salad with Lemon Vinaigrette, Vegan Cashew Cheese Sauce, Asparagus Salad with Walnuts, Farro and Lemon Vinaigrette, and more.

Let’s go blend!

Tomato Vinaigrette

1 roma tomato, quartered

1 tsp sweet paprika

1 tsp dried marjoram

1 tsp dijon mustard

1 tsp agave

¼ cup canola oil (OR the neutral tasting oil of your choice – see notes above)

Salt, to taste (I added ¼ tsp)

Black pepper, to taste

1. Add the roma tomato, paprika, marjoram, dijon and agave to a blender. Pulse until the tomato is in bits. Scrape the sides of the blender.

2. Turn the blender on low and start to slowly drizzle in the oil. After you’ve added about 1 Tbsp of oil, turn the blender up and continue slowly drizzling in the remaining oil. The dressing should thicken up.

3. Taste and then, add salt and black pepper. Taste again, and adjust the flavors, if needed (more salt? more dijon? more paprika?). Serve on salad greens, use with potato salad or enjoy with your favorite recipes.