Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Sherry vinegar |
| 2.00 tablespoon | Dijon mustard |
| 1.00 tablespoon | Red wine vinegar |
| 1.00 tablespoon | Walnut oil |
| 2.00 cup | Tomatoes; unpeeled and diced |
| 1.00 cup | Fresh basil; chopped |
| 2.00 clove | Garlic; crushed |
Combine first 4 ingredients in a bowl, stirring with a wire whisk. Add remaining ingredients; stir gently.