Tomato Vinaigrette


Prep Time

3 minutes

Cooking Time

5 minutes

Yields

6

Ingredients

2 large tomatoes 

2 TBS white wine vinegar 

1 1/2 TBS chopped fresh oregano or 1 1/2 tsp dried 

1/2 tsp minced peeled garlic 

1 tsp salt 

1/4 tsp pepper 

1/4 cup extra-virgin olive oil 

Directions

Place all ingredients except for oil in blender and puree until smooth. Add olive oil in a slow, steady stream. Use immediately or refrigerate for up to 1 week. 

Notes

This fresh tomato vinaigrette adds a hint of sweetness to the farro salad - and if you have any leftover, it tastes great on leafy green salads too. 

Credit

The Earth-Bound Cook by Myra Goodman