Fresh Tomato Salad
Slice two to three large ripe tomatoes and lay them in a platter, sprinkle with torn fresh basil leaves so that each tomato has at least three or four pieces of basil on it. Sprinkle lightly with salt and pepper, then add a vinaigrette dressing.
You do not have to use much oil as recipes call for to make a good vinaigrette. Oils are high in calories, so excessive use adds unwanted calories to your daily intake. I generally use two teaspoons of olive oil, one-half teaspoon of any kind of prepared mustard (which acts as an emulsifier, as well as adding a nice zing to the dressing), a squirt of lemon juice, and one to three tablespoons of flavored vinegar. I combine the ingredients in either a small bowl and mix with one of those small whisks, or put the ingredients in a small jar and shake vigorously to mix the ingredients.