Is it any wonder?

[Recipe: Tomato Vinaigrette]

My dad is famous for saying things like, “This banana is a wonder food!” or “Isn’t this apple a miracle?” Some daughters might roll their eyes at this constant display of exuberance over fresh produce, but not me.


I feel much the same way. How amazing it really is that we can be so nourished by these products of nature. Often foods that are grown require nurturing, a little help from the hand of man. But none of that downplays the miracle.

Part of the wonder is the idea of taking fresh produce and whirring it into something a lot of people think they can only buy in a bottle. I’m talking about vinaigrette. This one comes from a bulgur and portabello sandwich recipe featured in Gourmet, but its facility goes way beyond. I’ll be expanding its repertoire by marinating salmon with it, serving it atop salads, maybe mixing a little with some hummus for a veggie sandwich.


Endless possibilities from a couple handfuls of tomatoes and some fresh herbs – that’s a miracle worthy of all kinds of fatherly enthusiasm.

Tomato Vinaigrette

Adapted from Gourmet

1 large garlic clove

1 pint grape tomatoes

½ C mint or basil leaves

¼ C extra-virgin olive oil

2 tbsp balsamic vinegar

1/8 tsp red-pepper flakes

Kosher salt and freshly ground black pepper

Chop the garlic in a food processor or blender. Add remaining ingredients and process until combined and the tomatoes are just shy of puree.

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