Cebolla-Tomato Vinaigrette

Name: Cebolla-Tomato Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: about 2 Tbsp (33 ml) Olive Oil; 1½ tsp (9 g) Salt; about 1 Tbsp (18 ml) Cider Vinegar; about 1 tomato (120 g) Tomato; about 8 scallions (120 g) Scallion

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

DRESSING · AVOCADO & BONITO TARTARE

In the published recipe, this is the dressing for avocado canelón with bonito tartare. The same recipe pairs it with Wasabi Mayonnaise, the wasabi mayonnaise.

Camarena's onion-tomato vinaigrette for bonito tartare.

On the jar

VINAIGRETTE

Method: shake
Yield: about 1¼ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Olive Oil 33 mlCider Vinegar 18 ml

Ingredients

Olive Oilabout 2 Tbsp (33 ml)
Salt1½ tsp (9 g)
Cider Vinegarabout 1 Tbsp (18 ml)
Tomatoabout 1 tomato (120 g)
Scallionabout 8 scallions (120 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 1.8:1, higher than 29% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is cider vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 4 TOMATOS.
Cap the jar and shake until emulsified.

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Companion jar

Cebolla-Tomato Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 4 national awards

Peanut-Lupin Vinaigrette★ STARRED KITCHENOn the jar: VINAIGRETTE
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Companion jar