8 ounces very ripe tomatoes
1/4 cup sherry vinegar
1 tablespoon honey
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon Dijon mustard
1 clove garlic, grated
1/4 cup olive oil

Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp.

Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.

Serve over arugula with cherry tomatoes, thinly sliced red onion, and feta.

Recipe Notes

• Storage: This vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 10 minutes and re-whisk before serving.

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