How many tomato salad’s do you make during tomato season? Tomatoes, cucumber, fresh torn basil, a sprinkling of flaked salt and cracked pepper with glug of olive oil. Lunch is served. Here’s a link to my Basic Tomato Summer Salad recipe if you need one.
What do you do with the drippings, that yummy juice at the bottom of the bowl, when the salad runs out? Show of hands: who drinks in straight out of the bowl?✋✋✋✋
Admittedly I do! No reason to be shy about that.
But what if you did feel like, or didn’t want to, drink it? I’m all about using root to stalk cooking, using every thing. I’ve also been called the Queen of Leftovers more than once – making new dishes out of left over ones.
These tomato drippings are delicious and offer a nice boost of nutrients in my Tomato Drippings Vinaigrette below. Whisk together a bit of lemon juice, mustard and olive oil for a great salad dressing or sauce for grilled veggies and meat.
Not a dressing fan? Add the drippings to soups, stews or marinades. Even if it’s just a quarter of a cup, it’s worth saving.
Use left over juice from a tomato salad to make a simple & tasty tomato vinaigrette!
Tomato-drippings salad dressing
- 1/4 cup tomato salad drippings
- 1 small shallot, finely diced
- 1 tbls lemon juice (or sherry or preferred vinegar)
- 1/2 tsp Dijon mustard
- 1 tbls honey
- 1/4 to 1/2 cup olive oil,
- good pinch of salt and black pepper
Place the ingredients (start with 1/4 cup of olive oil, adding more as desired) in a jar with a tight-fitting lid, shake well. Or simply whisk all the ingredients together.
Taste, adjust as necessary. Store in the refrigerator for up to 3 days.
Note: Use this as a loose recipe, adjust to the amount of drippings you have and to your taste preference.