I've made the vinaigrette traditionally so it emulsifies. The mustard helps and it's actually surprisingly easy. For years I made it by the supposedly "easier" method of putting all the ingredients in a jar and shaking but it never really works properly.
I love this time of year when tomatoes are at their most fragrant. Why not make something which really makes a star of them?
Tomato Salad with a Herb Vinaigrette - Serves 1 or more with several other salads
A selection of different tomatoes, I used some vine tomatoes, baby plum and yellow cherry tomatoes.
For the vinaigrette
1/2 tsp dijon mustard
1 tsp white wine vinegar
Extra virgin olive oil (approx 2 tbsp but read method)
A few sprigs of the following fresh herbs (about 1 tbsp when chopped):
Flat leaf parsley
Seasoning to serve
Slice the tomatoes and put onto a plate.
Chop the herbs. Put the mustard in a jug and add the vinegar whisking together with a small whisk. Gradually whisk in the oil bit by bit. I don't measure the oil, I add it in gradually and taste when it has the right balance of flavours. You always need much more oil than vinegar but be guided by your palate.
Once the vinaigrette is ready mix in the chopped herbs and drizzle over the tomatoes. Top with a few crunchy sea salt crystals if liked.
I've linked this up to the healthy, happy, green and natural party blog hop.