A good vinaigrette is one of those things so simple that it’s hard to get it right. I guess sometimes it’s harder to exercise restraint than to just let go! A few days ago we tried an excellent balanced vinaigrette and I vowed to replicate it at home and succeeded. Today I wanted to share it with you.
Vinaigrettes are generally used with salads but they go amazingly well with a nice buttery garlic toasted slice of bread or a simple plain one. They also balance wines very well.
- 1 cup olive oil (or vegetable oil)
- 1 tbsp. white vinegar (or lemon)
- ½ small white onion. Chopped.
- 1 small tomato. Chopped. (or ½ a big one)
- 1 tsp. salt.
- ½ tsp. oregano.
- ½ tsp. black ground pepper.
Chop and mix. A bit of a stir doesn’t hurt. Allow to rest for at least 1 hour. It generally gets better with time.
Hope you’ve enjoyed. Have some surprises coming. Business takes me to USA soon. I’ll try to make some time for food!
A warm hug from the big Caribbean…err…or is it a big hug from the warm Caribbean? LOL!
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