To make the vinaigrette, combine the tomatoes, basil, tomato sauce, olive oil, balsamic vinegar, garlic and salt in a food processor. Chop in short bursts until the mixture is blended but still chunky.
Toss the lettuce with the vinaigrette in a large salad bowl. Sprinkle with the feta and serve at once.
Cheese is high in calcium and protein, and a good source of vitamin B12.
Tip: The chunky tomato vinaigrette also makes a flavoursome pasta sauce or topping for barbecued meats and chicken. It can be made several hours before needed and kept refrigerated.
Per serving: 89 calories, 8 g fat (2 g saturated fat), 3 g carbohydrate (3 g sugars), 1 g fibre, 336 mg sodium