Fresh Creole Tomato Vinaigrette

Condiments and Sauces

Recipe first appeared in the July/August 2012 edition of Louisiana Kitchen & Culture

Makes 2 1/2 cups

  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 cups tomatoes, peeled, finely chopped (Creole tomatoes preferred)
  • 1 small onion, finely minced
  • 1⁄2 small bell pepper, finely minced 
  • 2 cloves garlic, finely minced
  • salt, pepper, Louisiana-style hot sauce



Combine lemon juice and vinegar in bowl; whisk vigorously while slowly pouring olive oil in a thin steady stream. Add Creole tomato, onion, bell pepper, and garlic. Taste; adjust seasoning with salt, pepper, and hot sauce.

Cover and chill at least 1 hour. 


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