Tomato and Onion Vinaigrette

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Ingredients

  • 1 pound plum tomatoes, finely chopped

  • 1 small green bell pepper, finely chopped

  • ½ large white onion, finely chopped

  • 1 cup white vinegar

  • cup extra-virgin olive oil

  • 2 teaspoons coarse salt

  • ¼ teaspoon ground black pepper

  • 1 teaspoon granulated sugar

Directions

  1. Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.

Cook's Notes

Vinaigrette can be made up to 1 week ahead and stored in an airtight container in the refrigerator.

Cook's Notes

Vinaigrette can be made up to 1 week ahead and stored in an airtight container in the refrigerator.

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