E.Leigh’s Soaked Salad

2 heads lettuce greens, preferably different kinds (romaine, Boston,

iceberg or curly top)  

2 large medium-ripe Creole tomatoes (beefsteak or Jersey)

about 1/2 cup chopped olives

3-4 green onions, chopped

6 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon fresh lemon juice

1 /2 teaspoon salt

1 /4 teaspoon freshly ground black pepper

1 /8 teaspoon granulated sugar

1 teaspoon finely minced garlic

1 tablespoon finely minced fresh parsley

1 /2 teaspoon dried basil OR 1 teaspoon minced fresh basil

Wash and dry lettuce. Wash tomatoes, pare ends and cut into chunks. Place in a large stainless steel, porcelain or plastic bowl. Add olives and green onions.

In a small bowl, combine olive oil, wine vinegar, lemon juice and seasonings; whisk with a wire whisk or fork or combine in an electric blender. Pour over salad and toss to mix thoroughly. It's OK to bruise the chunks of tomato a bit; their juice is an important part of the dressing. Just don't mash them. Cover salad bowl with plastic wrap and refrigerate for at least 3 hours. Serve in individual salad or dessert bowls and spoon about 2 tablespoons of the liquid from the bottom of the salad bowl over each portion.

Makes 4 to 6 servings.