To make the perfect vinaigrette for salads or vegetables, simply crush two cloves of garlic, a pinch of salt and some sprigs of parsley with a pestle and mortar. Next, add a ripe tomato (blanch it first to remove the skin and, if possible, the seeds), followed by some black pepper, six or so soupspoonfuls of extra-virgin olive oil and two soupspoonfuls of wine vinegar. Stir well to get a well-mixed sauce.
How to make tomato vinaigrette
11 May 2017