Cherry Tomato Vinaigrette
A vibrant and fresh dressing made with cherry tomatoes, shallots, and olive oil, finished with fresh chives. Perfect as a warm or room temperature vinaigrette for salads or vegetables.
Ingredients
- •1 pint cherry tomatoes
- •3 tablespoons olive oil
- •1 whole shallot
- •1 tablespoon red wine vinegar
- •to taste kosher salt and pepper
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
4 min
- 2.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
6 min
- 3.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
2 min
- 4.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
