10/13
White balsamic Vinaigrette
1⅓ cups extra-virgin olive oil
⅔ cup white balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 small shallot, finely minced
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions
Whisk together the white balsamic vinegar, honey, Dijon mustard, shallot, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously.
For a smooth, restaurant-style dressing, blend with an immersion blender until emulsified.
Taste and adjust with honey for sweetness or vinegar for extra acidity.
Chef’s tip: Start with half the salt, then adjust to taste. Refrigerate and shake well before serving.
Greek Herb-Marinated Tomatoes — Half Batch
1 lb ripe tomatoes, cut into wedges or chunks
¼ cup olive oil
1½ tbsp red wine vinegar
1 tbsp fresh lemon juice
1 clove garlic, minced
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
½ tbsp fresh dill, chopped
½ tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper
¼ tsp honey
⅛ tsp red pepper flakes
¼ small red onion, thinly sliced
Toss everything together and marinate 30 minutes to 2 hours.
PIckled Red Onions — 1 Pound Recipe
Ingredients
- 1 lb red onions, thinly sliced
- 2 cups white vinegar
- 2 cups water
- ¼ cup sugar
- 2 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 garlic cloves, smashed
- 2 bay leaves
- ½ tsp red pepper flakes (optional)
Instructions
- Thinly slice the red onions and pack into a clean container.
- Combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, bay leaves, and red pepper flakes in a saucepan.
- Bring to a simmer, stirring until the sugar and salt dissolve.
- Pour the hot brine over the onions until fully submerged.
- Let cool, cover, and refrigerate.
Ready in: 4–6 hours; best after 24 hours.
Storage: Keep refrigerated and use within 2–3 weeks. This is a refrigerator pickle recipe, not a shelf-stable canning recipe.
Chef’s tip: For tacos, burgers, salads, or sandwiches, add a little fresh lime juice to the brine for extra brightness.
