Grating tomatoes is a terrific technique for getting body into the dressing without adding a lot of oil. Toss this summery dressing with romaine or spinach.
Set a box grater over a shallow bowl. Rub the cut side of a tomato half against the coarse holes to squeeze out tomato flesh. Discard skin. Repeat with remaining tomato halves.
Skewer garlic clove with a fork and use it to vigorously mix vinegar into the grated tomato. Still mixing, slowly drizzle in oil. Add parsley (or basil) and season with salt and pepper. Discard garlic.
1/2 vegetable, 1/2 fat