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Under 30 Minutes

Tomato Salad with Parsley Vinaigrette

  • Prep:
  • Total Time:
  • Servings: 8
Tomato Salad with Parsley Vinaigrette

Source: Everyday Food, June 2008


  • 1/2 cup fresh parsley
  • 1/3 cup olive oil
  • 3 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove
  • Coarse salt and ground pepper
  • 6 plum tomatoes, cored and quartered


  1. In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

Cook's Note

Vinaigrette can be stored, refrigerated, up to 1 day.

Reviews (1)

  • KaterTot 12 Jun, 2009

    For a LOWER SODUIM version, add 1/4 - 1/2 teapoon dried mustard, and leave out the salt. YUM The tomatoes have enough sodium, naturally, in them.

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