Tomato and parsley vinaigrette

Contributed by Preston Maring, MD

Tomato and parsley vinaigrette
I have a confession to make. I used canned tomatoes tonight. At least canning food is a more environmentally friendly way of preserving food than some other methods that require ongoing energy input. Ripe local tomatoes won’t be at the markets for months which seemed too long to wait. Besides, a vinaigrette was needed for some pan grilled boneless, skinless chicken breasts. It works well with chicken or fish and takes minimal time to prepare.

Servings: 4


  • 2 garlic cloves, minced
  • 2 Tablespoons chopped fresh parsley
  • 2 small tomatoes, diced (fresh ones will probably taste even better --- we will see in a few months)
  • 2 Tablespoons red wine vinegar
  • 3 Tablespoons olive oil
  • Salt and freshly ground pepper to taste


Mix it all together and serve over chicken or fish.

Nutrition information (per serving)

  • Calories: 94
  • Fat: 10 gm
  • Saturated fat: 1 gm
  • Trans fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 1 gm
  • Fiber: 0 gm
  • Sodium: 146 mg
  • Protein: 0 gm