Blair Brennan, known on social media as Chef Blair, is getting busy in the kitchen with her video series titled “Cooking is Easy,” sharing recipes and dishes that even the most weary of cooks can follow. Her latest installment features a Lemon Herb Vinaigrette recipe, which she describes as bright, herbaceous and delicious.

“I love it because it’s tangy and sweet, but the herbs and olive oil give it depth,” she says, adding that using a high-quality oil makes a difference. “I actually learned this recipe from a yacht captain I worked for in the Bahamas—random!”

Brennan’s favorite thing about this recipe is its versatility and adaptability. “You can use fresh orange juice instead of lemon juice, honey instead of maple syrup … Really alter it to your taste buds,” she instructs, adding that she uses this vinaigrette as a base for many dishes, like her celery date salad and quinoa salad. “Add some Dijon mustard or white miso paste if you’re feeling zesty,” she says.

Another simple (but showstopping) way Brennan recommends using the dressing is to marinate slices or cubes of heirloom tomatoes in it. “Then top with freshly chopped herbs and a soft French sheep’s cheese or goat’s cheese and voila—your summer tomatoes will be taken to the next level,” she says. “Add edible flowers to give it that wow factor.”

And if your mouth is watering thinking about the marinated tomato recipe, look out for tips and tricks on growing Fall tomatoes in the gardening column of our September issue.

Brennan works as a private chef, available for booking in the Baton Rouge and New Orleans areas. Keep up with the series and learn more about her by following her Instagram page.