arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Tomato Basil Vinaigrette

Adapted By Brennan's 27 Sep 2018

Serving Size: Yields: about 2 cups


1 cup chopped seeded plum tomatoes

1 cup coarsely chopped fresh basil (packed)

1/4 cup Red Wine Vinegar

2 Tablespoons Wine Country Kitchens Balsamic Vinegar

1 Tablespoon Dijon Mustard

2 garlic cloves

1 cup Extra Virgin Olive Oil

Adapted From:

Great on a green salad or as a marinade for grilled chicken. Create your own pasta salad masterpiece with ingredients like artichoke hearts, pitted olives, mozzarella cheese, salami, and red onion.

Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and refrigerate.