Ingredients

Vinaigrette:

1 lemon
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1 tablespoon chopped chives
1/4 cup chopped fresh basil leaves
1/2 cup plain yogurt
1 cup extra-virgin olive oil
Freshly ground black pepper

1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe)
1 pint yellow grape tomatoes, halved

3 stalks celery, cleaned, leaves removed and thinly sliced
6 scallions, white and tender green parts only, sliced

Directions

Prepare the vinaigrette,
just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the
skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside
briefly, until it cools just enough to handle.

Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving
the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and
blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.

Mix together tomatoes, celery, and scallions and toss with dressing.