Tomato, Caper and Olive Vinaigrette Recipe

Tomato, Caper and Olive Vinaigrette Recipe

  • 1/2 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, quartered
  • 2/3 cup Kalamata or other brine-cured black olives, pitted and halved
  • 2 tablespoons drained capers, rinsed
  1. Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.
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