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Sherry-Tomato Vinaigrette
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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. 1Heat 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. 2Transfer 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.
  • Sherry-Tomato Vinaigrette
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