Sherry-Tomato Vinaigrette Recipe

Sherry-Tomato Vinaigrette
Difficulty: Easy | Total Time: 10 mins | Active Time: | Makes: 1 1/2 cups

This sweet, summery vinaigrette makes a thick dressing for our hearty Steak Salad, but would also be great drizzled over grilled fish or as a marinade for pork or chicken.

  • 1/2 cup plus 1 tablespoon grapeseed or other neutral oil
  • 1 cup cherry or pear-shaped tomatoes
  • 1 medium garlic clove, coarsely chopped
  • 1 medium shallot, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh Italian parsley or chives
  1. Heat 1 tablespoon of the grapeseed oil in a medium frying pan over high heat. Add tomatoes and sear until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Add garlic and shallot and cook until slightly softened, about 1 minute more.
  2. Transfer to a blender, add vinegar, and blend on high until smooth. Slowly add remaining grapeseed oil and olive oil in a thin, steady stream, blending constantly until smooth. Season with salt and freshly ground black pepper and add herbs. Use immediately or cover and refrigerate for up to a week.