Food & Cooking Recipes Breakfast & Brunch Recipes Tomatoes with Basil Vinaigrette 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 6 Fresh summertime basil and tomatoes are a real treat when you serve a salad. Ingredients 3 tablespoons olive oil 1 tablespoon white-wine vinegar 1 teaspoon Dijon mustard ½ cup lightly packed fresh basil leaves Coarse salt and ground pepper 6 large plum tomatoes, or medium vine-ripened tomatoes Directions In a blender or mini food processor, combine oil, vinegar, mustard, basil, and 1 tablespoon water; blend until smooth. Season with salt and pepper. If not using right away, transfer to an airtight container; refrigerate, up to overnight. Slice tomatoes, and arrange on a serving plate; drizzle with dressing. Serve immediately. Rate it Print