Tomato, Caper and Olive Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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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