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Community Recipe
from [kimsnorkles]
Tomato Cilantro Vinaigrette

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


  • 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.

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Tomato Cilantro Vinaigrette recipe