1 medium tomato, halved
1 Tbsp Red Wine Vinegar
1 Tbsp fresh lemon juice
2 tsp dijon mustard
pinch of sugar
2 Tbsp Extra-Virgin Olive Oil, we like the Picholine Olive Oil
1/2 small clove garlic, minced
1/8 tsp Dried, Mediterranean Oregano
1/8 tsp Dried Basil
Kosher Salt and Freshly Ground Pepper
Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard the skins.
Whisk in 1/4 cup water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, 1/4 tsp salt and pepper to taste.