Tomatoes Dressed with Pesto Vinaigrette

comments (0) February 5th, 2009     

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Ingredients:
3 large beefsteak tomatoes, preferably different colors
3 Tbs. sherry vinegar or red wine vinegar
1 Tbs. pesto
6 Tbs. extra-virgin olive oil
Salt and freshly ground pepper
Basil leaves for garnish

6 servings

To balance the richness of the pesto, this vinaigrette uses a little more vinegar than the traditional 3 parts oil to 1 part vinegar. Scale the quantities up or down to accommodate the number of people—or tomatoes—you have.

Trim the tomatoes, slice them horizontally, and arrange them on a platter.

In a small bowl, whisk together the vinegar and pesto. Add the olive oil, a tablespoonful at a time, whisking all the while. When all the oil is added, taste the vinaigrette. Add a few grinds of black pepper and, if necessary, salt.

Tuck basil leaves among the tomato slices. Give the vinaigrette a final stir, and drizzle it over the tomatoes.

Recipe by Ruth Lively
April 2001
from issue #32

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posted in: tomatoes, salad, basil, dressing

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