Tomato Basil Vinaigrette

Serves: 4,

Yield: About 2 Tbsp of vinaigrette


2 Tbsp Flying Olive Aged Dark Balsamic Vinegar such as 18 Year Traditional or Denissimo

1 Tbsp minced shallots

1 tsp Dijon mustard

10 grape tomatoes (sweeter) or 2 Roma or Medium-sized tomatoes, roughly chopped

1 small garlic clove

1 Tbsp Flying Olive Basil or Tuscan Herb Extra Virgin Olive Oil

2 Tbsp minced fresh basil


Place Flying Olive Balsamic Vinegar, shallots, mustard, tomatoes, and garlic in a food processor or blender. Blend until smooth. Gradually add the Flying Olive EVOO of Choice while the machine is running. Right before serving, stir in the basil. Serve.

This vinaigrette can be refrigerated for 5 days.

Submitted by Barb L.