Shallot Vinaigrette

by Sep 6, 2014


We sit on the ridge between seasons, watching the light change from the golden, yellow, bright of summer to the warm, orangey embrace of autumn. It’s happening. Summer is leaving, and before it’s too late, enjoy those tomatoes! Assemble a BLT with heirloom T’s, bakery bread, and homemade olive oil mayo, make gazpacho (again), roast up some ratatouille to enjoy with a skewer off the grill (leftovers? ratatouille is fantastic with a fried egg), halve some cherry tomatoes and sizzle them in olive oil for a couple minutes for a fresh and easy pasta sauce, or try this salad: greens + shallot vinaigrette + sheep feta + tomatoes + basil. Mmmm! One of my favorites for summer.


Shallot Vinaigrette


  • olive oil
  • red wine or sherry vinegar
  • juice from a fresh lemon
  • 1 shallot, finely diced
  • sea salt
  • freshly ground black pepper


  1. Finely dice the shallot and let macerate at least 20 minutes in the vinegar and lemon juice, about 1/4 cup total vinegar/lemon juice. After at least 20 minutes, whisk in olive oil, about twice as much as your vinegar/lemon juice.

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