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  • Jennifer Coatanroch

Tomato Vinaigrette

Updated: Aug 27, 2020

Quick and Easy, Vegan, Dairy free, Gluten free, Nut free, Soy free, Kid friendly

Recipe by: Jennifer Coatanroch

As I was making my first ever tomato galette, this unbelievable tomato vinaigrette was born. I am seriously obsessed with this dressing. I'm going to be so upset when tomatoes aren't in season anymore, I've been spoiled with super fresh tomatoes all season!

This can definitely be made on its own without making the galette, but, why not make the galette too? Right?!

If you're making this with the galette, you just strain the juices from the tomatoes into a mixing bowl and add the remaining ingredients. If you are making it from scratch, follow the instructions below.

So far I've only had the dressing on salad, but I bet it would be good with anything! Tossed with pasta and veggies for a cold pasta salad, or tossed with shrimp, veggies and avocado, or as a dressing on a summer corn salad...the options are endless!

Try it, and let me know what you think!


Tomato Vinaigrette

Quick and easy, Vegan, Gluten free, Nut free, Soy free,


Prep time: 10 minutes

Yield: 1+ cup _________________________________________


  • 2 Tbsp white wine vinegar

  • 3 Tbsp water

  • 1/2 cup extra virgin olive oil

  • 1 tsp Dijon mustard

  • 1 tsp honey (Optional. Omit if vegan)

  • 1 Tbsp finely minced shallots (1/2 large shallot)

  • Chives for garnish (optional)

*If making with reserved galette juice:

  • 1/4 cup reserved tomato/garlic/salt juice from galette recipe

*If making from scratch:

  • 1 medium tomato, diced or pulsed in a food processor (1/2 cup)

  • 1 small garlic clove, finely grated (a micro plane grater works great for this)

  • salt to taste (about 1/4 tsp)


Add all of the ingredients to a medium mixing bowl and whisk well. Adjust salt to taste. If it comes out too salty, add a little more water, 1 Tbsp at a time until desired taste.

Bon Appetit!

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