Tomatoes Vinaigrette
adapted and updated from an unknown contributor's recipe for Tomatoes Vinaigrette in The Defense Center Secretaries Take Pride in Presenting Their Favorite Recipes 1987
Ingredients
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dry mustard
- ½ teaspoon Italian seasoning
- salt
- freshly ground black pepper
- 1 sprig fresh oregano minced
- ⅛ red onion, grated
- 2 cloves garlic, grated
- 2 cups halved cherry tomatoes I used a mix of different colored grape and cherry tomatoes
Instructions
- In a small bowl with a lid, whisk together all of the ingredients except the tomatoes.
- Add the tomatoes.
- Cover with the lid and shake to distribute the dressing.
- Allow to sit at least an hour before serving, shaking periodically to redistribute the dressing and again prior to serving.
Notes
I served it in a bowl but lettuce leaves like the original would keep the dressing from spilling off a plate.