Fresh tomato vinaigrette As pure and simple as it gets. Use as a dressing, sauce or dip.

Fresh tomato vinaigrette

A versatile condiment with endless possibilities!

If you’re a tomato enthusiast like me, you can never get enough of these juicy summer fruits.

So here’s a recipe that allows you to bring that fresh tomato essence to every meal, effortlessly. This simple yet extremely flavorful vinaigrette is superb with any lettuces or baby greens, but it’s also delicious served as a sauce with roasted vegetables, grilled meats or seafood, or used as a dip.

One critical tip: be choosy about your olive oil

To give the vinaigrette an extra boost, be sure to use an extra virgin olive oil with peppery, fruity notes. It’ll make this flavor-packed vinaigrette even more delightful.

Recipe: Boston lettuce with corn, grilled zucchini skewers and tomato vinaigrette

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Beefsteak tomato

Fresh tomato vinaigrette

serves 4
active time: 15 min

  1. 2 medium, ripe tomatoes (8 oz) (225 g) – quartered and seeded
  2. 1 shallot – skinned and finely chopped (1/4 cup)
  3. 1 garlic clove – skinned and crushed (use a microplane grater)
  4. 1 1/2 tablespoons white balsamic or red wine vinegar
  5. 3 tablespoons extra virgin olive oil
  6. 1/8 to 1/4 teaspoon sea salt to taste
  7. 1/8 teaspoon ground cayenne (or freshly ground black pepper to taste)

  1. Step 1: Place a box grater in a medium bowl. Coarsely grate the tomato slices with their cut side against the grater. Grate each slice all the way down to the skin. Discard the skins.
  2. Step 2: Add the balance of the ingredients to the grated tomatoes. Whisk until well blended and serve.
  3. Cook’s note: The vinaigrette can be refrigerated for up to 2 days, but it’s best eaten just after it’s made.

Fresh tomato vinaigrette

Step by step

Tomato vinaigrette - step1

Place a box grater in a medium bowl. Coarsely grate the tomato slices with the tomatoes’ cut side against the grater.

Tomato vinaigrette - step 2

Grate each slice all the way down to the skins. Discard the skins.

Tomato vinaigrette - step 3

You end up with the grated tomato flesh in the bowl. Proceed with step 2.

sauce, vinaigrette, tomato

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  • Reply Gina July 13, 2019 at 4:37 pm

    Your recipes are all great. I make your pizza dough recipe every Friday! Do you have a cookbook?

  • Reply mjskit September 7, 2015 at 1:38 am

    I love all of your summer remake recipe but this really caught my eye. I have some wonderful homegrown heirloom tomatoes and can see turning a few of them into this vinaigrette. Thanks for bringing this to my attention!

    • Reply Viviane Bauquet Farre September 9, 2015 at 3:45 pm

      You are most welcome, Mj! I hope this vinaigrette finds a spot in your summer repertoire. 🙂

  • Reply Valerie July 28, 2014 at 11:31 pm

    I had a wonderful cold salmon salad with a tomato vinegrette it
    Was great and I have been looking for a vinegrette recipe like this for some time now
    Thank you

    • Reply Viviane July 29, 2014 at 9:59 am

      You’re most welcome, Valerie!

  • Reply Kiran @ September 18, 2012 at 12:05 am

    Like I’ve mentioned in your earlier post, I am most intrigued with this fresh tomato vinaigrette. So summery 🙂

  • Reply Donna Ford September 4, 2012 at 11:46 am

    Viviane your recipe looks so easy and tasty too. We will enjoy it!

    • Reply Viviane September 4, 2012 at 3:56 pm

      Thank you Donna!

  • Reply Heidi Medina September 3, 2012 at 5:32 pm

    Hi Viviane,
    Just finished making the tomato vinaigrette with some wonderfully fresh tomatoes. It tastes awesome. I’m considering adding fresh basil the next time I make it, have you experimented with it that way yet? Thanks for sharing your recipes.

    • Reply Viviane September 4, 2012 at 9:05 am

      Hello Heidi! Yes, I think fresh herbs would be great in this vinaigrette. Basil for sure, but also thyme, oregano, rosemary… it all depends on what you’d want to serve the vinaigrette with. Thank you so much for stopping by!

  • Reply Kayle (The Cooking Actress) September 1, 2012 at 9:57 am

    This vinaigrette looks fresh and summery and like absolute perfection! I love it.

    • Reply Viviane September 4, 2012 at 9:00 am

      Thank you Kayle!

  • Reply Paula @ Vintage Kitchen August 31, 2012 at 7:19 pm

    This is a wonderfully simple vinaigrette Viviane! I´d love to try it on grilled meats.

    • Reply Viviane September 4, 2012 at 8:59 am

      Paula! The vinaigrette is delicious on anything grilled! Enjoy…

  • Reply Deb August 25, 2012 at 10:48 pm

    The Tomato Vinaigrette is seductive, beguiling as a ruby red summer dressing! I can’t wait for our seasonal tomato glut. September can’t arrive fast enough! This is one recipe I’ll be trying soon!

    • Reply Viviane August 27, 2012 at 9:35 pm

      Thank you Deb! A tomato glut is always something to look forward to. Ours is starting to fade I’m afraid!

  • Reply Cucina49 August 24, 2012 at 2:22 pm

    That is just beautiful and a perfect late-summer accoutrement to a salad. If I can find some good tomatoes (harder than you might think in Alaska), I will try this!

  • Reply Peggy August 24, 2012 at 12:38 pm

    I happen to have a ripened heirloom tomato that is perfect for this! Can’t wait to try this summery classic =)

  • Reply Angie@Angie's Recipes August 24, 2012 at 6:21 am

    oh yes, I love fresh juicy tomatoes! This vinaigrette would be fantastic with some roasted eggplants!

  • Reply Jeanette Critien August 23, 2012 at 5:03 pm

    Vivane, Great.. We have the season here now..So will be trying this way,

    PS. This year I grew lemon basil. Omg! To die for.. I grew it from seeds.
    Great with tomatoes.

    Best wishes to you
    Jean 🙂

    • Reply Viviane August 23, 2012 at 5:08 pm

      Hi Jean! You are so sweet… Thank you for stopping by! I love lemon basil… I bet you’ve been using it a lot! This year I planted minette basil, spicy saber basil, purple ruffle, Thai basil and of course… Genovese. Next year i’m adding lemon basil to the list… in your honor! Hugs to you my dear.

  • Reply Evelyne@cheapethniceatz August 23, 2012 at 1:41 pm

    Interesting technique to grate. this does look like a wonderful vinaigrette. Good base for bruscheta too.

    • Reply Viviane August 23, 2012 at 4:22 pm

      Hi Evelyne, I think the sauce might make a bruchetta soggy… But if you don’t mind soggy, it’ll be very delicious!

    Question or comment? I'd love to hear from you!