Chunky Tomato-Basil Vinaigrette
Pairs with the Mediterranean-Style Flank Steak – From The Best of Fine Cooking Fresh – Spring 2008
Ingredients
- 1¼-1½ lb fresh plum tomatoes seeded and cut into ½ in dice
- 1-2 shallots thinly sliced
- ¼ cup chopped fresh basil lightly packed
- ⅓ cup red-wine vinegar
- ¾ cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
- In a medium bowl, toss the tomatoes, shallots, basil, vinegar, oil, ¾ tsp salt, pepper to taste, taking care not to rough up the tomatoes too much.
- Taste for seasoning: You'll need a fair amount of salt to bring out the flavor of the tomatoes. Set aside at room temperature until serving time.
Notes
Serve with Mediterranean-style Flank Steak
