Tomato Herb Vinaigrette Recipes

HERB VINAIGRETTE

Herb Vinaigrette image

This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup freshly squeezed lemon juice (from about 2 lemons)
2 tablespoons chopped fresh herbs
1 tablespoon honey
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

TOMATO AND HERB VINAIGRETTE

Tomato and Herb Vinaigrette image

Provided by Pierre Franey

Categories condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 9

Ingredients

1 medium-size ripe tomato, skin and core removed, cut into 1/4-inch cubes, about 1/2 cup
2 tablespoons red-wine vinegar
1/4 cup olive oil
1/4 cup finely chopped green onions or scallions
2 teaspoons finely chopped garlic
1/4 cup coarsely chopped fresh basil or Italian parsley
1 teaspoon grated orange rind
1/2 teaspoon chopped jalapeno pepper, optional
Salt and freshly ground pepper to taste

Steps:

Place all the ingredients in a mixing bowl and blend well with a wire whisk.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 297 milligrams, Sugar 2 grams

TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE

Tomato, Avocado, and Red Onion Salad with Herb Vinaigrette image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons red wine vinegar
1/4 cup plus 1 1/2 teaspoons olive oil
1 tablespoon minced fresh chives
1 tablespoon minced fresh flat leaf parsley
Salt and freshly ground black pepper
2 medium ripe tomatoes, cut into 1/4-inch thick slices
1 small red onion, thinly sliced
1 large avocado, cut crosswise into 1/3-inch thick slices

Steps:

Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

GRILLED WHOLE FISH, GREEN TOMATO AND HERB VINAIGRETTE AND CHARRED LEMON

Grilled Whole Fish, Green Tomato and Herb Vinaigrette and Charred Lemon image

Provided by Cory Bahr

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup olive oil
1/2 cup finely diced green tomatoes
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup chopped fresh tarragon
1/4 cup yuzu juice
1/8 cup rice vinegar
3 shallots, finely diced
2 cloves garlic, grated
2 lemons, halved
Four 1 1/2-pound whole fish, such as bronzino or snapper, gutted and scaled
Zest of 2 lemons
Salt and freshly ground black pepper
Sliced radishes, for serving
Fried slivered shallots, for serving

Steps:

For the green tomato and herb vinaigrette: In a small bowl, combine the olive oil, green tomatoes, mint, parsley, tarragon, yuzu juice, rice vinegar, shallots and garlic. Mix well. Set aside.
For the charred lemons: Preheat a grill or grill pan to medium-high. Set the lemon halves cut-side down on the grill. Cook, undisturbed, until charred, about 5 minutes. Set aside.
For the grilled fish: Rub the fish with the lemon zest and sprinkle with salt and pepper. Place on the grill and cook, flipping halfway through, until the skin is crispy and charred and the flesh is flaky and opaque, about 10 minutes.
Transfer the fish to dinner plates. Serve each with a charred lemon half and a small bowl of vinaigrette on the side.

TOMATO AND HERB VINAIGRETTE

Tomato and Herb Vinaigrette image

Great vinaigrette originally intended to be served with lamb but also great with chicken or fish. Heck, it's also great on potatoes and bread and rice and... Bon Appetit, April 2002, Easter

Provided by Chef Jeff Albany

Categories Sauces

Time 15m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups olive oil
3/4 cup chopped of fresh mint
2/3 cup chopped fresh basil
10 tablespoons red wine vinegar
2 1/2 tablespoons chopped fresh marjoram
2 1/2 tablespoons whole grain Dijon mustard
1 1/4 teaspoons sugar
1 1/4 teaspoons salt
1 2/3 cups chopped and seeded plum tomatoes

Steps:

Whisk first 8 ingredients in bowl.
Add tomatoes; season with black pepper. (Can be made 2 hours ahead. Let stand at room temperature; mix before using.).

Nutrition Facts : Calories 420.6, Fat 45.4, SaturatedFat 6.3, Sodium 561.5, Carbohydrate 4.5, Fiber 1.8, Sugar 2.4, Protein 1.2

TOMATO HERB VINAIGRETTE (VOLUMETRICS)

Tomato Herb Vinaigrette (Volumetrics) image

Make and share this Tomato Herb Vinaigrette (Volumetrics) recipe from Food.com.

Provided by zeldaz51

Categories Salad Dressings

Time 15m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups peeled peeled and finely chopped firm ripe tomatoes
1/4 cup minced green onions or 1/4 cup chives
2 tablespoons minced fresh basil, dill (or 1 teaspoon dried herbs) or 2 tablespoons tarragon (or 1 teaspoon dried herbs)
1 large garlic clove, finely minced
1/2 teaspoon sugar (optional if tomatoes are sweet)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard

Steps:

Combine the first seven ingredients (tomatoes through pepper) in a medium bowl. Cover and let stand at room temperature 1 hour.
Add the vinegar, oil, and mustard, stir well. Pour into a container with a cover, refrigerate 1 hour or up to 5 days.

Nutrition Facts : Calories 31.6, Fat 2.4, SaturatedFat 0.3, Sodium 113.9, Carbohydrate 2.4, Fiber 0.4, Sugar 1.6, Protein 0.4

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