Tomatoes Vinaigrette

Tomatoes vinaigrette: sliced heirloom tomatoes beside a bottle and a glass of Tomorrow Rhône Blanc.

When tomatoes are at their peak, they don't need much.

This fresh tomato vinaigrette celebrates the season with ripe tomatoes, a bright vinaigrette, and a handful of pantry staples. As the tomatoes rest, they release their natural juices, which mingle with the dressing to create a light, flavorful sauce that's perfect for soaking up with grilled bread.

Serve alongside a chilled glass of Tomorrow Rhône Blanc. Its bright citrus notes, floral aromatics, and crisp finish complement the sweetness of the tomatoes and the tang of the vinaigrette, making this an effortless pairing for a warm summer evening.

Pour with

Method

  1. Lightly crush the garlic clove using the side of your knife. Combine it with the oregano and vinegar in a small bowl, whisking briefly to infuse the flavors while you prepare the tomatoes.
  2. Sprinkle about ¼ teaspoon of salt evenly over a serving platter. Slice the tomatoes into ¼-inch rounds and arrange them in a single layer. Pour any juices left on the cutting board over the tomatoes, then season with another light sprinkle of salt (about ¼ teaspoon). Let the tomatoes sit for a few minutes to draw out their natural juices.
  3. Remove and discard the garlic from the vinegar mixture. Whisk in the olive oil until combined, then immediately drizzle the vinaigrette over the tomatoes. Finish with freshly ground black pepper and a pinch of flaky sea salt, if desired.
  4. Serve immediately with grilled or toasted rustic bread to enjoy every last bit of the vinaigrette.

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