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Fresh Tomato Vinagrette

by Chef Steve Johnson


This recipe works very well as a refreshing summer sauce for grilled or sautéed fish, like striped bass, salmon or bluefish.


  • 2 cups Plum tomatoes, peeled, seeded and diced
  • 3 large Shallots, sliced thin
  • 1 tablespoon Fresh Herbs (such as thyme leaf, marjoram or basil), chopped
  • 1/3 cup Red wine vinegar
  • 3/4 cup extra-virgin olive oil
  •  Juice of one big Lemon
  •  Salt and Pepper

In a medium mixing bowl, put the tomatoes, shallots and herbs. Gently stir in the remaining ingredients so that you build chunky vinaigrette without breaking the tomatoes. This mixture needs a reasonable amount of salt to bring out the flavor of the tomatoes and it should have a slight pepper bite.

To re-use a second day, drain the excess water from the vinaigrette and re-season with a splash of vinegar and a pinch of salt.