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.