I’ve always been a giant tomato fan, perhaps because we always had them handy in the Italian-American household of my youth. I’m always on the lookout for fun tomato dishes, and this one, Tomato Salad with Lemon-Basil Vinaigrette, fits the bill.
I like its use of heirloom tomatoes. If you’ve never had those, find some and enjoy. Their flavor is so much more intense than most store-bought tomatoes. And, as this recipe notes, you can find them in different colors and combine them for a colorful salad.
This salad uses heirloom tomatoes and English cucumber. It also has a simple recipe for a lemon-basil vinaigrette. I’d leave out the salt and use low- or no-fat feta instead of regular feta to get the salt content down even more than the 213 mgs of sodium per serving noted in the recipe.
The ingredient list is:
Ingredients
- ¼ cup chopped fresh basil, plus more for garnish
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt (eliminate this)
- ⅛ teaspoon ground pepper
- 4 large firm multicolor heirloom tomatoes, sliced
- 2 medium English cucumbers, thinly sliced
- ⅔ cup crumbled feta cheese (look for low- or no-fat feta)
You can watch this video for assembly instructions.
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