summer lovin’.

i just have to say that the weather has been how-can-i-be-expected-to-go-to-work glorious.  so when i came across this recipe in the latest issue of bon appetit, it sounded like the perfect thing to round out a warm-weather meal of steak & simple arugula with olive oil, salt & lemon.  it would also be great over fish or pasta or with a mixed greens salad with creamy avocado & crunchy cucumber.  the parsley is my addition & i love how it adds a texture & brightness to the vinaigrette.  next time i am going to add cilantro in place of the chives because i am daring like that.

cherry tomato vinaigrette (makes 1 ½ cups)
(adapted from bon appétit)
1 pint cherry tomatoes
3 T olive oil
1 shallot, finely chopped
1 T red wine vinegar
salt & pepper to taste
2 T chopped fresh chives
fistful coarsely chopped parsley

cut half of the cherry tomatoes in half.  heat 1 T oil in a medium saucepan over medium heat.  add shallot & cook, stirring until softened but not browned.  add tomatoes and stir until they begin to release their juice, mashing some of them with a spoon.  remove from heat & add vinegar, remaining oil, salt & pepper.  stir in chives & parsley just before serving.