This sauce is simple to produce and has many uses. Use it on salads, grilled meats, grilled fish, vegetables, pasta, warm pasta salads, and pasta that has been served cold.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 2 1/2 cups |
Ingredients
- ¼ cup red wine vinegar
- 2 tablespoons Burgundy wine
- ½ teaspoon salt
- ½ teaspoon white sugar
- ½ teaspoon black pepper
- 1 cup olive oil
- 2 teaspoons minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 3 shallots, minced
- 1 cup diced tomatoes
Instructions
- Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Reviews
Awesome. I didn’t drain the tomatoes. It wasn’t quite tart enough. I added a bit more vinegar and juice from half a lime. I could just drink the dressing. I think it will be a GREAT marinade, too, Especially for fish or chicken!
Didn’t have marjoram, didn’t have tarragon (don’t care for either anyway), but that didn’t detract from this at all. I liked this alot; Hubs thought just ok. I did include the wine (a Cabernet) and used this vinaigrette to dress a simple salad of Romaine lettuce and fresh garlic croutons.
This is a great recipe for salad dressing. I put it in the food processor to blend the flavors and I used dried herbs instead of fresh but it still turned out really good. My husband is extrememly picky about salad dressings and he actually liked it a lot! Thanks for sharing this.