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
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