Tomato Basil Vinaigrette

A while back, I published a recipe for Tomato Vinaigrette, which reminded me of French dressing, only better.  Last night I thought I'd try a variation on the theme - because I had some amazing basil I wanted to add to the salad.

Tomato Basil Vinaigrette

1 tsp chopped garlic
about 20 basil leaves
1 chopped tomato.  
1 "glug" (4 tbsp) olive oil 
about 1.5 tbsp red wine vinegar


I like to use red wine vinegar in salad dressings where balsamic would be too overpowering.
The rule of thumb is 1/3 vinegar to 2/3 olive oil for salad dressings.
Then I used my immersion blender to puree the ingredients. 
(If you don't have one of these – get one. Seriously.)

And poured it on the salad.

Served with basil new potatoes and steak, it was amazing.