Lightening up vinaigrettes have been one of my biggest challenges because you typically need to keep the ratio of oil to vinegar 3 to 1, if you try to use less oil you'll wind up with a very tart tasting dressing.
Adding a sweet, juicy, vine ripe tomato to my vinaigrette allows me to keep my ratio of oil to vinegar 3 to 1 and compliments all the flavors without the need to have to add more oil. I pulse the tomato in my food processor first, then combine all my other ingredients I would normally add, and let it rest a few hours to let the flavors combine.
You can come up with different variations by using different vinegars, adding fresh herbs, honey, and so on. The best way to test if your dressing is good is to test it by dipping a piece of lettuce into it.
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