Cherry Tomato Vinaigrette is a perfect topping for a Baked Ricotta Soufflé. This combination sounds tougher to make than it really is, and honestly, it is such a perfect summer time appetizer. Sweet, velvety smooth and delicious.

Cherry Tomato Vinaigrette

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Course: Sides
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 shallot finely-chopped
  • 1 pint cherry tomatoes or baby plum tomatoes or a mix
  • 1 tsp freshly ground black pepper
  • kosher salt
  • 1 tbsp (or more) of red wine or sherry vinegar


  • 4-5 stalks fresh chives or parsley finely chopped or cut with scissors


  • Gather all ingredients before starting recipe
  • Cut half of the tomatoes in half
  • Heat 1 tb of olive oil and 1 tb butter in a medium sauté pan over medium heat
  • Add chopped shallots to pan and sauté until soft, about 4-5 minutes, do not brown
  • Add all the tomatoes, season with Kosher salt and black pepper, gently stir to combine. Reduce heat medium low, cover the pan and gently simmer for 10-15 minutes. Check once or twice while cooking. If it looks like there is too much juice, remove the lid and finish cooking without the lid.
  • Add one tablespoon of sherry vinegar, stir gently and taste for seasoning.


  • Chop a few chives very finely and sprinkle on top of the vinaigrette before serving.

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