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Tomatoes, Cucumbers and Lemon Vinaigrette

Adapted from Eating Well


¼ cup chopped fresh basil, plus more for garnish

3 tablespoons lemon juice

2 tablespoons Bonacci EVOO

2 teaspoons Dijon mustard

4 large heirloom tomatoes, sliced

2 medium English cucumbers, thinly sliced

⅔ cup crumbled feta cheese

1 avocado, diced

Salt & pepper


Whisk basil, lemon juice, oil, mustard, salt and pepper in a large bowl. Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing, sprinkle with feta, avocado, extra EVOO and top with basil, if desired.

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