INGREDIENTS
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1 lemon
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1/4 cup apple cider vinegar
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1 garlic clove, minced
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1/2 teaspoon Dijon mustard
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1 tablespoon chopped chives
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1/4 cup chopped fresh basil leaves
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1/2 cup plain yogurt
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1 cup extra-virgin olive oil
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Freshly ground black pepper
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1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe)
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1 pint yellow grape tomatoes, halved
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3 stalks celery, cleaned, leaves removed and thinly sliced
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6 scallions, white and tender green parts only, sliced