Meals we prepare for Sunday night is mostly "kid-friendly" since half of the crowd are children under age of 18. However, we always serve a refreshing salad with a meal for adults.
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 teaspoon sugar
1 cup olive oil, extra-virgin
Romaine lettuce, chopped
or any other garnishes
Blend first 7 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.
Toss the salad 5-10 minutes before serving.
This makes a great marinade for chicken, also.