One of the many ways we enjoy our cherry tomatoes when we want something a little more unique is to make them the featured ingredient in a vinaigrette, a very colorful, sweet yet tangy one, that we think you will enjoy as well.  You won’t need a lot for this recipe.  Just a cup will do.  We use both our red and Sungold varieties, and have made this vinaigrette both creamy (it will be mix/emulsified in a blender) and chunky (mixed/emulsified using a whisk).

Preparation Time:  15 minutes

Make Time: 5 minutes

Yields:  1 cup

Ingredients:  

• 1/2 cup red cherry tomatoes halved
• 1/2 cup Sungold cherry tomatoes halved
• 1 tbsp shallots
  • For creamy, chopped (it will go into a blender)
  • For chunky, minced
• 1/2 tsp garlic clove, chopped
  • For creamy, chopped (it will go into a blender)
  • For chunky, minced
• 2 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• Kosher salt to taste
• Black pepper to taste

Preparation:

• Wash the cherry tomatoes, cut in half lengthwise, set aside.
• Peel the garlic and shallot, mince or chop depending on your desired consistency of the final vinaigrette; set aside.

Make:

• Creamy:
  • Place the halved cherry tomatoes, chopped shallots, chopped garlic, dijon mustard, olive oil, and red wine vinegar into a blender, pulse until you reach your desired consistency.
  • Season to taste with kosher salt and black pepper.
  • Your creamy cherry tomato vinaigrette is ready to serve with your favorite salad greens.
• Chunky:
  • Place the minced shallots, minced garlic, dijon mustard, and red wine vinegar into a non-reactive (glass or stainless) mixing bowl, whisk briskly to incorporate all the ingredients, continue whisking while slowly drizzling in the olive oil, when fully emulsified add cherry tomato halves, stir, season to taste with kosher salt and black pepper.
  • Your chunky cherry tomato vinaigrette is ready to serve with your favorite salad greens.

Enjoy!