Tomato Vinaigrette Recipe

5 1 1
Tomato Vinaigrette Recipe
Tomato Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Tomato Vinaigrette Recipe

Read Reviews
5 1 1
Publisher Photo
My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 12 thick tomato slices
  • 1/2 cup olive oil
  • 2 to 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon snipped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 6 large lettuce leaves
  • Minced green onions
  • Minced fresh parsley

Directions

Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours.
To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley. Yield: 6 servings.
Originally published as Tomato Vinaigrette in Country Extra September 1993, p47

Nutritional Facts

1 each: 174 calories, 18g fat (0 saturated fat), 0 cholesterol, 197mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

  • 12 thick tomato slices
  • 1/2 cup olive oil
  • 2 to 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon snipped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 6 large lettuce leaves
  • Minced green onions
  • Minced fresh parsley
  1. Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours.
  2. To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley. Yield: 6 servings.
Originally published as Tomato Vinaigrette in Country Extra September 1993, p47

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annrms User ID: 2649709 228738
Reviewed Jun. 30, 2015

"Delicious! I used this dressing on a green bean, cauliflower, and red onion salad. I halved the recipe and still have enough left to use on another salad. Will definitely make this again."

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