Fresh tomato vinaigrette

    5 min

    This simple low-fat vinaigrette is made with chopped tomatoes, white wine vinegar, basil, thyme and mustard powder. It tastes best if chilled for two days before splashing on a salad or pouring over a bowl of hot pasta.

    1 person made this

    Serves: 4 

    • 100g fresh tomatoes, chopped
    • 2 tablespoons white wine vinegar
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon ground mustard

    Prep:5min  ›  Ready in:5min 

    1. In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme and mustard on medium to high speed, about 25 seconds or until well combined. For best flavour, transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving.

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    Reviews in English (11)


    This is a good starting point, but there's room for improvement. I really like the idea because it has the potential to be a flavorful yet healthy salad dressing (which can be hard to find). I would adjust the amount of thyme next time because I thought it was a bit overwhelming. I'd play with the other spices too - maybe try fresh herbs and add oregano or parsley, and also salt, pepper, garlic, and onion. I might play around with the vinegar too - maybe try balsamic. Sun dried tomatoes might be a good touch too. The options are endless!  -  17 Feb 2009  (Review from Allrecipes US | Canada)


    I made a double batch. This is very good. I am always on the lookout for healthy dressings and vinaigrettes. This qualifies! I used a large tomato from my wife's garden and had to make a special trip to the store to get white wine vinegar, which is fine. I was out of it anyway. It was great warm. I can't wait for it to cool and marinate for a couple of days!  -  15 Sep 2005  (Review from Allrecipes US | Canada)


    I have been searching for a good tomato vinaigrette! this was simple to make and the spices were just enough, the vinager was not overwhelming! Perfect for my pasta salad!  -  05 Jul 2003  (Review from Allrecipes US | Canada)