Cebolla-Tomato Vinaigrette

Name: Cebolla-Tomato Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: 30 g AOVE Olive Oil; 9 g sal fina Salt; 18 ml apple cider vinegar Cider Vinegar; 120 g Tomato Tomato; 120 g cebolla tierna (brunoise) Scallion

Independent adaptation of a publicly published Ricard Camarena recipe. Not affiliated with, sponsored by, or endorsed by Ricard Camarena.

A bright dressing for salads and vegetables.

Ratio

Olive Oil 33 mlCider Vinegar 18 ml

Ingredients

Olive Oil30 g AOVE
Salt9 g sal fina
Cider Vinegar18 ml apple cider vinegar
Tomato120 g Tomato
Scallion120 g cebolla tierna (brunoise)

Method

Pour to the lines in order (bottom → top): Olive Oil, Cider Vinegar.
Add finishing notes: Salt, Tomato, Scallion.
Cap the jar and shake until emulsified.

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Cebolla-Tomato Vinaigrette★ STARRED KITCHENOn the jar: VINAIGRETTE
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Provenance

Ricard Camarena works in Contemporary Valencian at Ricard Camarena Restaurant; credentials include Michelin 2* (Ricard Camarena Restaurant, Valencia).

Originally published as Vinagreta Cebolla–Tomate.

Adapted from a Ricard Camarena recipe (Ricard Camarena / Expo Gourmet).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ricard Camarena / Expo Gourmet (published as “Vinagreta Cebolla–Tomate”). Full citation lives in Provenance.

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