Makes about 1 1/2 cups of Vinaigrette
Homemade vinaigrette is ridiculously quick and easy to make. Once you start making dressings at home, you'll find little use for store-bought.
This recipe combines fresh grape tomatoes and white balsamic to make a creamy vinaigrette that surprisingly has no cream! The creaminess is created by using Dijon mustard to emulsify the juicy tomatoes and fruity olive oil together. The flavor is fresh and bright - perfect for spring.
Serve lightly-tossed with baby green lettuces and a glass of a nice young white wine.
This will also make a wonderful condiment for sandwiches, chicken, and lightly grilled seafood.
Creamy Tomato & White Balsamic Vinaigrette
4 oz grape tomatoes
1/4 cup basil leaves
1/4 cup white balsamic vinegar
2 Tbsp grated Parmesan cheese
1 Tbsp Dijon mustard
1/16 tsp garlic powder
3/4 cup light olive oil
1/4 cup extra-virgin olive oil
Salt & pepper to taste
1 Tbsp finely minced parsley
Directions
In a food processor or blender, add tomatoes, basil, vinegar, Parmesan, mustard, and garlic powder. Turn on medium speed until smooth, about 30 seconds. While blender or processor is running, drizzle in olive oil. Continue blending until creamy and smooth, about 30 seconds. Season with salt & pepper to taste. Stir in finely minced parsley.
Keep refrigerated in a tightly sealed jar until ready to use. If dressing separates, shake jar vigorously until the dressing comes back together.
Use as desired.
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