Skinny Red Wine Tomato Vinaigrette

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Lightening up vinaigrettes have been one of my biggest challenges because you typically need to keep the ratio of oil to vinegar 3 to 1, if you try to use less oil you’ll wind up with a very tart tasting dressing.

Adding a sweet, juicy, vine ripe tomato to my vinaigrette allows me to keep my ratio of oil to vinegar 3 to 1 and compliments all the flavors without the need to have to add more oil. I pulse the tomato in my food processor first, then combine all my other ingredients I would normally add, and let it rest a few hours to let the flavors combine.

You can come up with different variations by using different vinegars, adding fresh herbs, honey, and so on. The best way to test if your dressing is good is to test it by dipping a piece of lettuce into it.


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5 from 2 votes
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Low Fat Red Wine Tomato Vinaigrette

51 Cals Protein 1.3 Carbs 5.1 Fats
Yield: 8 servings
CUISINE: American

Ingredients

  • 1 medium red ripe tomato
  • 1 clove crushed garlic
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp oregano
  • salt and fresh pepper to taste
  • 1 tbsp minced shallot

Instructions

  • Chop tomato in food processor.
  • Add crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper.
  • Pulse a few times until smooth.
  • Add chopped shallot and mix well.
  • Set aside a few hours to allow the flavors to blend well.

Nutrition

Serving: 2tbsp, Calories: 51kcal, Carbohydrates: 1.3g, Fat: 5.1g, Fiber: 0.2g, Sugar: 0.2g
WW Points Plus: 1
Keywords: Gluten Free, Keto Recipes, low carb, Vegetarian Meals

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49 comments

  1. Can you freeze this recipe?

  2. Whipped it up real quick and put it in the fridge till next day. This was easy, and tasted wonderful on a simple salad.

  3. Tea with mint has always been a summer staple as long as I can remember. We did it similar to this except when brewed, would pour over lots of ice. My mom says this prevents tea from looking cloudy. So that is what I have always done. I think it is like adding the extra water here. I never meaured (one of those recipes) just brewed one tea pot full of strong tea, filled a pitcher to store in refridgerator with all the ice it could hold, and then poured it over that to chill. Good summer memories.

  4. I just made this and forgot the olive oil as it isn’t listed in the direction! Good thing I caught it before refrigerating!! Can’t wait to try it.

  5. Above the recipe you mention 1 part olive oil to 3 part vinegar but the recipe is the opposite. Which is it?

  6. This is excellent. I used garden tomatoes and followed the recipe exactly – there is no need to mess with perfection.

  7. Looks wonderful. I've been searching for a delicious new salad dressing and I think this may be the one! How long do you think this recipe will keep in the fridge?

  8. First off, thanks Gina for your wonderful recipes that I and my family have been enjoying now for more than a year! I tried this recipe today on a bed of mixed greens with red bell pepper, cucumber, avocado, kalamata olives, and crumbled goat cheese. It was soooo good! I switched out the fresh tomato, with sun-dried because I had some to get rid of, and had to cut back on the vinegar and mustard because of this. I think it would also be delicious as a chicken marinade, pasta salad dressing, tossed with grilled shrimp, or a sandwich spread. I can't wait to try this in the summer with garden fresh tomatoes!