Omi’s Monday Night Vinaigrette

Ingredients:

3 TBS SEASONED rice vinegar*

The water, seeds, and loose pulp of a freshly cut juicy tomato or several cherry tomatoes 

(don’t crush the tomatoes, reserve for use later)

1 TBS Fresh lemon juice, or to taste 

1/2 TSP of soy sauce 

1 clove finely minced garlic or 1/2 TSP of garlic salt

1/2 TBS of fresh dill or 3 shakes of dried

1/2 TBS finely minced parsley

4 shakes of dried Italian herbs, herbs de Provence, tarragon, or other savory green herbs

Salt to taste, but more than you think is needed

Pepper to taste

2 TSP of olive oil

*do not miss the emphasis on seasoned, do not use low-sugar, sodium-free, or organic versions, and expect the same results

Method:

  1. Combine all ingredients in a small bowl and leave to marinate (with tomatoes if you like) long enough for dried herbs to soften a little and garlic to pickle, about 20 minutes.

  2. Taste and adjust seasoning, but too salty is better than not enough. Maybe add a smidge more pepper.

  3. Distribute evenly over, and toss with, salad of some delicate greens (like butter lettuce or little gems), plus your favorite additions, minutes before serving