Dress Me Up!
What’s in fashion for spring? Greens, in all shades, plus accents of late-season tomato and pepper reds. Accessorize with quick, healthy dressings that coordinate perfectly. Maria Anselmo has the reci...
This dressing works well with Mediterranean dishes. Drizzle over slices of fresh mozzarella or burrata as part of an antipasti. Dressing will keep for two days.
Ingredients
SERVINGS: 1½ Cup(s)
- 2 plum tomatoes, peeled, seeded, coarsely chopped (about ⅔ cups)
- 1 cup fresh basil leaves (packed), coarsely chopped, divided
- 1 small clove garlic, mashed
- 1 teaspoon minced shallot
- ¼ cup good-quality red wine vinegar
- 2 tablespoons water
- ¼ teaspoon kosher salt
- ¼ teaspoon finely ground black pepper
- ⅛ teaspoon sugar
- 2/8 cups extra-virgin olive oil
Instructions
Measure out ¼ cup of the chopped basil. Chop until fine and set aside. Pulse tomatoes, basil, garlic and shallot in a blender or food processor. Add vinegar, water, salt, pepper and sugar and blend. While machine is running, slowly add oil in a stream and continue to blend until smooth. Transfer dressing to a container and mix in finely chopped basil.
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