Vinaigrette for Tomato Salad

June 13, 2013    BY John Kochevar


1 tablespoon shallot, finely minced
1 cup extra virgin olive oil
4 tablespoons champagne or chardonnay vinegar
1 teaspoon kosher salt or sea salt (See note below.)
Fresh ground black pepper to taste

Mix all ingredients in a small jar with a tight lid. Allow ingredients to marry for at least one day before using. Refrigerate the leftover to use on your next salad.
Kosher salt will intensify taste strongly. If using sea salt, you may wish to add more.

John Kochevar
John J. Kochevar has contributed many articles on flavorful vegetarian cooking to Yoga International.