This recipie comes from the April 1999 issue of Bon Appetit who got it from the Eastside Grill in Northhampton, Maine. Besides being used as a dressing it can be used as a marinade for grilled chicken.
So incredibly delicious, it is!
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
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.)