Tomato Cilantro Vinaigrette
from Joyce White (Star Tribune 4/21/11) Note: You can substitute a generous 1/2 cup of cooked or canned beets, well drained and chopped, for the tomatoes in this vinaigrette. It's also good with roasted plum tomatoes which offer a delectable burnished flavor to the salad bowl. (good for lettuce but also great for mixing with cooked pasta or rice)
Yield: 1 serving
Community Recipe from
- 1/2 cup(s) tomatoes coarsely chopped fresh or roasted (see note)
- 1/2 medium onion finely chopped
- 2 tablespoon(s) cilantro or parsley chopped
- 2 clove(s) garlic crushed
- 1 cup(s) olive or grapeseed oil
- 1/4 cup(s) wine vinegar
- 2 tablespoon(s) fresh lime or lemon juice
- 1/2 teaspoon(s) salt or to taste
- black pepper freshly ground
- In a medium bowl combine the tomatoes, onion, cilantro and garlic and mix until blended. Stir in the oil, vinegar, lime juice, salt and black pepper.
- Beat the salad dressing briskly with a fork until well combined.
- If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
This recipe is a personal recipe added by kimsnorkles and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
Tomato Cilantro Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings