Tomato and Herb Vinaigrette
- 1 medium-size ripe tomato, skin and core removed, cut into 1/4-inch cubes, about 1/2 cup
- 2 tablespoons red-wine vinegar
- 1/4 cup olive oil
- 1/4 cup finely chopped green onions or scallions
- 2 teaspoons finely chopped garlic
- 1/4 cup coarsely chopped fresh basil or Italian parsley
- 1 teaspoon grated orange rind
- 1/2 teaspoon chopped jalapeno pepper, optional
- Salt and freshly ground pepper to taste
- Place all the ingredients in a mixing bowl and blend well with a wire whisk.
tomato, redwine vinegar, olive oil, green onions, garlic, fresh basil, orange rind, jalapeno pepper, salt
Taken from cooking.nytimes.com/recipes/3647 (may not work)