Cherry Tomato Vinaigrette Recipe

Name: Cherry Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint, cherry tomatoes; 2 large shallots, sliced; 1 tablespoon extra virgin olive oil; 2 tablespoons sherry vinegar; 1 clove garlic, minced; 1 egg yolk; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 1/2 cup extra virgin olive oil; 1 teaspoon dijon mustard

Servings: persons

1 pint, cherry tomatoes
2 large shallots, sliced
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar
1 clove garlic, minced
1 egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup extra virgin olive oil
1 teaspoon dijon mustard

1
Preheat the oven to 425. Place the tomatoes, shallots, and 1 tablespoon of oil on a baking sheet. Season with salt and pepper, toss to combine and pull apart the little shallot rings.
2
Roast for about 10 minutes. Toss, turn on the broiler and cook for about another 1 - 2 minutes or until the tomatoes blister and break apart. Let cool.
3
Mix together the egg yolk, garlic, dijon mustard, vinegar, salt and pepper. Whisk in the olive oil.
4
After the tomato shallot mixture has cooled to warm, toss with the vinaigrette. It will thicken slightly.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint, cherry tomatoes, 2 large shallots, sliced, 1 tablespoon extra virgin olive oil, 2 tablespoons sherry vinegar, and more.

Yes, Cherry Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cherry Tomato Vinaigrette

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