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Red Wine Vinaigrette

MAKES ABOUT 1/2 CUP Chef Tellez tosses tomatoes in this simple, splendid dressing, but you can use it to dress any green salad.


  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 garlic clove minced
  • 1 fresh basil leaf sliced into thin ribbons
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper


  1. In a small mixing bowl, combine the olive oil, vinegar, garlic, and basil. Season with the salt and a few grinds of pepper.