Equipment
Ingredients
Vegetable Base
- 150 g cherry tomatoes, finely diced
- 15 g shallot, finely minced
- 10 g fresh basil leaves, chiffonade or finely chopped
Vinaigrette Emulsion
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 74 kcal
- Protein
- 0 g
- Carbohydrates
- 1 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 119 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 66 mg
- Calcium
- 4 mg
- Iron
- 0.1 mg
- Magnesium
- 2 mg
- Phosphorus
- 3 mg
- Zinc
- 0.0 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 2 mcg
- Water
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Finely dice the cherry tomatoes, mince the shallot, and finely chop the fresh basil leaves. Keep the basil separate to prevent oxidation.
In a medium mixing bowl, combine the diced tomatoes, minced shallot, white wine vinegar, Dijon mustard, and kosher salt.
Allow the tomato mixture to rest at room temperature. The salt will draw out the natural juices from the tomatoes, creating a flavorful liquid base.
While whisking the tomato mixture continuously, slowly drizzle in the extra virgin olive oil until the dressing is fully incorporated and slightly thickened.
Gently fold in the chopped fresh basil and black pepper. Taste the vinaigrette and add a small pinch of additional salt if needed to balance the acidity.
Chef's Notes
- For the best flavor, use ripe, seasonal tomatoes. If out of season, cherry or grape tomatoes consistently offer the best natural sweetness.
- Do not prepare this vinaigrette too far in advance; the fresh basil will oxidize and turn dark if left sitting in the acidic vinegar for more than a few hours.
- When serving over hot fish, spoon the room-temperature vinaigrette over the protein right at the table. The residual heat of the fish will release the aromatic oils of the basil.
- The Dijon mustard is crucial not just for flavor, but for structure. It acts as a natural emulsifier, helping the oil and vinegar bind together into a cohesive sauce.
Storage
Refrigerator: 2 days — Store in an airtight container. Bring to room temperature before serving, as olive oil may solidify when chilled.
Troubleshooting
The oil and vinegar immediately separate into two distinct layers
Cause: The olive oil was added too quickly, or the mixture was not agitated enough during incorporation
Fix: Whisk vigorously for 30 seconds, or transfer the mixture to a tightly sealed jar and shake vigorously
Prevention: Add the oil in a very slow, thin stream while whisking vigorously without stopping
Vinaigrette tastes too sharp or acidic
Cause: Tomatoes lacked natural sweetness, throwing off the acid-to-oil ratio
Fix: Whisk in a tiny pinch of sugar or an extra teaspoon of olive oil to mellow the acidity
Prevention: Use ripe, in-season tomatoes
Cultural Context
While vinaigrette is a foundational French emulsion, adding fresh macerated tomatoes and basil brings a distinctly Mediterranean flair. This preparation is highly reminiscent of an Italian salsa cruda, utilizing raw, high-quality ingredients to elevate simple roasted or grilled proteins.
