Summer Tomato Salad

Yields1 Serving

6 tomatoes, cut into 1/4 inch chunks (2 lbs)

¼ red onion, minced

1 bunch basil, chiffonade (2 oz.)

For the dressing:

3 tbsp olive oil

1 tbsp red wine vinegar

½ lemon, zest and juice

1 clove of garlic, grated

½ tsp coriander

½ tsp salt

½ tsp ground black pepper

Cut tomatoes into 1/4 inch chunks; mince onion; chiffonade basil.

Make the dressing:

Zest lemon; juice lemon (over a mesh strainer to catch seeds); grate garlic.

In a small bowl, combine all dressing ingredients; whisk to combine.

Toss tomato mixture with dressing until combined.