Tomato & Basil Vinaigrette

I have always made my own vinaigrettes for salads because it’s (1) easy, and (2) tastes fresh.  While this is not technically a vinaigrette since there’s no acid, I still call it as such since the tomatoes and their acidity are a chief component of the combination.

Tomato & Basil Vinaigrette

Chop up two on-the-vine tomatoes, discard the seeds with your fingers, and add to a small bowl.  Drizzle with a good extra-virgin olive oil to come up about 3/4 of the way to the top of the tomatoes.  Add a generous pinch of coarse salt and freshly ground black pepper.  Stir to combine and taste.  Roll up two fresh basil leaves and then gently slice into thin slivers (chiffonade) and add to the bowl.  Let sit and marinate at least 15 minutes.

The freshness of the ingredients really comes through in this simple preparation.  Add to your salad greens or spoon over slices of fresh mozzarella.  You can also add one garlic clove to the bowl if you wish and allow it to marinate with the other ingredients – just remove before serving.  I make this almost every day – it’s that easy and fast.  AND my picky 12-year-old loves it (more so if there’s fresh mozzarella involved!)