If you saw the post on my trip and culinary adventures in NY, then you’ll recognize the name of this dish. If not, I’ll tell you that I had a wonderful meal at a restaurant in SoHo… Slow Cooked Salmon with Corn Pudding and Cherry Tomato Vinaigrette, which was mouth-watering delicious. I decided to make this mostly because I was reminiscing of that dish, and wanted to try making it at home. You might think this recipe is like a traditional salad dressing because of its title, but that simply is not the case. The cherry tomatoes are cut in half, and remain in tact which makes it a nice accompaniment to serve with fish, steak, and chicken, but would also be great in a salad.
- 1 medium shallot, sliced
- 2 tbsp. red wine vinegar
- 1 tbsp. nonpareil capers (the tiny ones), drained
- 1 pint cherry or grape tomatoes, cut in half lengthwise
- 1/2 tsp. kosher salt
- 1/3 cup extra-virgin olive oil
- 1/3 cup canola oil
- 1 tbsp. chopped flat-leaf parsley
- 1 tbsp. chopped fresh basil
- 1/2 tsp. ground cumin
- 1/8 tsp. freshly ground black pepper
- In a medium bowl, stir together the shallot, vinegar, capers, tomatoes, and 1/2 teaspoon salt.
- Let that stand about 10 minutes, then stir in the olive and canola oil, parsley, basil, cumin, and pepper.
- In a large skillet over medium heat, add the vinaigrette to the pan, and bring just to a simmer, stirring with a wooden spoon.
- Cook until the tomatoes soften, about 5 minutes.
- Spoon the sauce over desired dish and serve.