This salad dressing was inspired by a recipe I found in a magazine (don't remember which one). To reduce the fat content without sacrificing flavor and body, I used less oil and added fresh tomato. I didn't bother peeling the tomato and my mini food processor did a fine job of whizzing it to smithereens. If you want to peel your tomato first, dunk it in boiling water for about 30 seconds. Lightly pierce the skin with a sharp knife and the skin will slip right off.
3 tbl canola oil
1 tbl olive oil
1 small red tomato, seeded and chopped
1/4 c. finely crumbled reduced-fat feta cheese
2 tbl red wine vinegar
1 tbl lemon juice
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 tbl chopped fresh basil, or 1/2 tbl dried basil
Whiz all ingredients in a mini food processor until well combined. The dressing will look "curdled" because of the feta cheese lumps, but it will taste divine served with green salad, sliced tomatoes, grilled eggplant, grilled summer squash, or grilled zucchini.
Or, make a Caprese salad: alternate slices of red tomato and part-skim mozzarella cheese and drizzle with the vinaigrette. The saltiness of the feta and acidity of the vinegar and lemon juice balance the sweetness of the tomatoes and creaminess of the mozarella.