- 2 large, ripe tomatoes cut in half
- 4-5 leaves of fresh basil, julienned
- 1 shallot, minced
- 1 garlic clove, crushed
- 2 Tbsp red wine vinegar
- 4 Tbsp olive oil
- 1/4 tsp maldon salt
- 1/4 tsp freshly ground pepper
Place a box grater in the center of a mixing bowl.
Position the cut side of the tomato against the side of grater with the largest holes. Grate until only the skins are left, discard the skins.
Add the rest of the ingredients to the grated tomatoes.
Whisk until combined and adjust seasonings to your taste.
This vinaigrette is also lovely on fish or chicken.