Fresh Tomato Vinaigrette – Spring is coming folks!
Days like today are like a lone bird that calls out early in the dark of the morning. If it weren’t for that alarm, night would have permission to continue on indefinitely. The cold, overcast, wet days full of ice, snow and drizzle have persisted in such a bossy, obtrusive way! I mean snow days in March?? That hardly ever happens in Oklahoma! But, folks – nature made an announcement with the weather of this day: “Spring is coming!”.
The sun is almost blinding, my skin is turning rosy pink – not a cloud in the bright, deep blue sky. With the whispers of green and the cheerful songs of the birds, my tastebuds are beginning to crave a whole new menu. Out are the creamy comforts of dumplings and stews, in are the smoky grilled meats and fresh vegetables.
This recipe is a hint of those warm sunny days to come. Tomato vinaigrette is a great partner to a simple green salad or some grilled fresh veggies. It echoes the vintage sweet and tangy salad dressings of the 1950’s, but a simple list of ingredients and ripe tomatoes
Simply dice 2 to 3 medium ripe tomatoes & add them to a medium mixing bowl. I used Romas, but cannot wait to use some of my impending homegrown heirlooms!
Add a few tablespoons of apricot preserves & stoneground mustard.
Finish it off with a nice white wine vinegar & some oil ((I used a high quality non-GMO canola oil)).
Salt & pepper to taste ((I used my favorite seasoning blend — McCormick’s Montreal Steakhouse Seasoning)).
Pour over some Spring greens & enjoy!
- 2 medium tomatoes, diced ((heirlooms would be great))
- 2 T apricot preserves
- 1 heaping T stoneground mustard ((or dijon))
- 1/4 c canola oil ((or another light tasting oil))
- 1/2 c white wine vinegar
- sea salt & pepper to taste ((or 1/4 t McCormick's Montreal Steakhouse Seasoning))
- In a medium mixing bowl, combine all ingredients. Lightly whisk to combine. Season to taste. Serve over a bed of mixed greens or grilled fresh veggies of choice. Lasts one week in the fridge.