I love this recipe! It’s simple, easy and mega tasty. I wrote this Simple Basil Vinaigrette recipe to go with some gorgeous tomatoes we picked up on a trip to Borough Market recently. A simple tomato, pancetta and beautiful mozzarella salad brought together perfectly with this easy, seven ingredients, 5-minute dressing.
Sometimes (read every time) it’s really easy to get carried away developing recipes. That’s how we end up with complicated methods that require every pot, pan, grater, and trips to 3 supermarkets. It’s in my nature to go for it in the kitchen. When I was teaching myself to cook, I would often visit 4 or 5 food blogs to research different elements for my dish. That’s a lot of items, a lot of washing up and actually, not a lot of people want to do that on the daily.
Keeping things simple.
I’m trying to reign myself in when developing recipes for The Accidental Chef while staying true to food I like to cook and eat. It would be very disingenuous of me to stick up recipes I don’t even like – or are not my style. The reason I love this Basil Vinaigrette is that it was created to complement the other elements of the dish. It’s simple, and it’s so fresh.
On a side note, the basil leaves came from a basil plant that I’ve managed to keep alive on the kitchen window sill for at least four months. I’ve gotta tell you that is no mean feat for me. Ten grams of leaves from Bertie the basil plant left him looking pretty naked though. Fingers crossed he bounces back and we’ve got basil next time we need it for a basil recipe.
Use this Basil Vinaigrette over tomatoes, mix it up with couscous or drizzle over a salad to anything a fresh, basil burst. A perfect summery delight. Delish!Print
Super simple, seven ingredient basil vinaigrette. Perfect with a super simple tomato and mozzarella salad. Feeling fancy? Chuck in some pancetta.
- 1 banana shallot
- Juice of half a lemon
- 10g basil leaves
- 2 garlic cloves
- 1 teaspoon balsamic vinegar
- large pinch of salt
- 180ml extra virgin olive oil
- Peel and roughly chop shallot and garlic
- Add to blender with the remaining ingredients and blitz to a smooth vinaigrette.
- Serve over tomatoes, mozzarella and pancetta. Use to marinate tomatoes or drizzle over salads.
Storage: This dressing will keep in an airtight container in the fridge for at least a month, make sure you give it a shake before using each time.
- Category: Sauce
- Method: Blender
- Cuisine: Salad