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Dr. Melina Jampolis’ Tomato Basil Dijon Vinaigrette


(Yields ½ cup)
  • 2 tbsp dried basil or fresh basil chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp chopped red onion
  • 1 tsp Dijon mustard
  • 10 cherry or grape tomatoes or chopped tomatoes or about 2 oz
  • ¾ tsp chopped garlic
  • 2 tbsp olive oil
  • Pinch Kosher Salt
  • Pinch Black Pepper


  • Put basil, vinegar, onions, mustard, tomatoes and garlic in food processor or blender and process until smooth.
  • With processor or blender on add the olive oil and process until combined then it is ready.
  • Taste and then season with salt and pepper.
  • Store in air tight container and can be stored in cooler for up to 3 days.
  • Best to bring to room temp when serving.