Tomato and Onion Vinaigrette


  • 1 pound plum tomatoes, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1/2 large white onion, finely chopped
  • 1 cup white vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon granulated sugar


  1. Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.
cook's note
Vinaigrette can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
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