At the restaurant, this vinaigrette is also used as a marinade for grilled chicken.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
cup chopped seeded plum tomatoes
1
cup (packed) coarsely chopped fresh basil
1
/4 cup red wine vinegar
2
tablespoons balsamic vinegar
1
tablespoon Dijon mustard
2
garlic cloves
1
cup olive oil
Need to make a substitution?
Preparation
Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)