This is a wonderful dressing for grilled vegetables, salads and is great on pasta salad, for a robust but not overpowering tomato touch. It is easy to prepare and takes literally a minute to throw together.
1/2 Cup Extra Virgin Olive Oil
3 Tbsp Champagne Vinegar
1-2 tsp Celery Salt, to taste
3-4 fresh Basil Leaves, rolled and cut chiffonade
Few grindings of fresh Black Pepper
2 Tbsp of Tomato Concentrate. I prefer the concentrate in the tubes, as it does not have that metallic taste like many pastes in a can.
Just combine all ingredients and whisk vigorously until it emulsifies You can also put all ingredients into a small jar and shake it vigorously to emulsify. This is an easier method if you plan on storing it afterwards.
Once you have this wonderful vinaigrette, here are some options to put it to good use:
Tomato and Basil Pasta Salad
1 Lb of Pasta, cooked al dente in salted water.
1 medium Red Onion, cut in half and sliced thinly.
1 medium Red Pepper, cut in half and sliced thinly.
1 bunch of fresh Basil, de-stemmed and leaves rolled and cut chiffonade.
10 Cherry Tomatoes, cut in half – Optional
Salt and freshly ground Black Pepper to taste.
Combine all ingredients and toss gently, store in refrigerator and bring back to room temperature before serving. Adjust for salt as needed.
Tomato, Strawberry and Basil Salad
Salad Greens, washed and dried. Too much water in greens is the reason many salads lack flavor.
10 Strawberries, sliced
3-4 Green Onions, chopped
2-3 leaves of fresh Basil, leaves rolled and cut chiffonade
10 Cherry Tomatoes, cut in half
Combine all ingredients and dress well with the vinaigrette. Serve immediately.