Old Fashioned Soak Salad

2 heads lettuce greens, {Romaine, Boston, iceburg or curly top)
2 large medium Creole tomatoes (Beefsteak or Jersey, or any kind you choose)
6 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon of lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon 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. 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 all right to bruise the chunks of tomato a bit; their juice is an important part of the dressing. Just don't mash them. Cover salad 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 4-6 servings.......By Irene Wassell Democrat Gazett