TO-MAY-TO , TO-MAH-TO

This season brings the harvest of one of mother nature’s crown jewels: the tomato. How do you take her? Off the vine? Grape’d? A regal heirloom for your grilled cheese, perhaps? How about blissfully blended into submission with spicy Calabrian chilis for a smoky tomato dressing? Well, today is your lucky day. I’ve whipped up a punchy vinaigrette with a grilled vegetable salad that is equally stunning as it is delicious. Now, I must stress that I am not one for measurements (yes, that makes me a terrible baker) so with that being said, please do what you will with this recipe; use the ingredients as inspiration, add as many variations as you heart desires, or even use it as a marinade or dressing on proteins & vegetables -- personalize it to your palette!

Spicy Tomato & Shallot Vinaigrette paired with a grilled vegetable salad

yields approximately 1 cup of dressing

Ingredients:

  • Two medium size tomatoes 

  • ⅓ - ½ of a shallot

  • ½ cup of olive oil 

  • 2 tbsp of red wine vinegar 

  • ½ - 1 tbsp of chopped Calabrian chilis 

  • 1 tsp of Dijon mustard 

  • salt 

  • 1 tbsp of chopped parsley 

  • 1 tsp dried oregano 

You will be needing a blender and a hot flame for this recipe. 

Step 1: You’ll want to get a good char on your tomato, you can do this on the grill or abuelita style over the eye of your gas stove. Rotate the tomato every 30-60 seconds until they are almost completely charred and the skin has started to peel off. 

Step 2: Remove charred tomato skin, chop the tomato into quarters 

and add to the blender. 

Step 3: Add your shallot, Dijon, chilis, vinegar, & olive oil to the blender (your shallot and Calabrian measurements will depend on your sensitivity to spice and allium on the palette) 

Step 4: Blend ingredients for about 60 seconds

Step 5: Stir in herbs and add salt to taste 

Step 6: Pour it up, pour it up (specifically to the Riri song)

Grilled Salad variations: 

  • grilled veggies: Zucchini, artichoke, grape tomatoes, corn, yellow beets, or carrots

  • greens: massaged kale, arugula, or grilled romaine

  • protein: chicken, prawns, or steak

  • grains/pasta: wild rice, orzo, farro, or couscous 

  • cheese: parmigiano, goat cheese, or mozzarella 

  • extras: crispy capers or castelvetrano olives

If you’re in the mood for lil’ extra tomato business, I strongly encourage you to dip your nose into DR’s new summer craze: the Smoked Tomato fragrance. Honoring the natural essence of a juicy ripe tomato with the gentle addition of smoked firewood and palo santo. Smoked Tomato’s energizing scent will dance in the corners of you kitchen, offering balance and inspiration - she’s our official sous chef.

Lailani Ledesma