Tomato Basil Vinaigrette Recipes

Steps:

• For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
• Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
• For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
• Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

Steps:

• Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
• The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

Steps:

• Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Steps:

• Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Steps:

• Blend first 6 ingredients and 1/2 c oil in processor or blender.
• With machine running, add remaining 1/2 c.
• oil; process until well blended.
• Season to taste with salt and pepper.
• (Can be made 1 day ahead. Cover& refrigerate. Bring to room temperature before using.).