|White wine vinegar||52 Milliliter (3 1/2 Tablespoons)|
|Minced fresh basil/1/2 teaspoon dried basil||1 1⁄2 Teaspoon, crumbled|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Olive oil||90 Milliliter (6 Tablespoons)|
|Ripe tomatoes||2 Medium|
|Green olives||80 Milliliter (1/3 Cup)|
|Black olives||80 Milliliter (1/3 Cup, Italian / Greek Style)|
|Leaf lettuce/Red leaf lettuce head||1 (Head)|
|Curly endive||1 Small (Head)|
|Belgian endive head||2|
For dressing: Whisk vinegar, basil, salt, pepper and sugar in small bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Cut tomatoes into quarters.
Combine tomatoes and green and black olives in medium bowl.
Add dressing; mix lightly.
Let stand uncovered at room temperature, stirring occasionally, 30 minutes.
Meanwhile, rinse leaf lettuce and curly endive; drain well.
Core Belgian endive and separate into leaves; rinse and drain well.
Refrigerate greens until ready to assemble salad.
Arrange greens, petal-fashion, in large shallow serving bowl.
Transfer tomatoes and olives with slotted spoon to center of greens.
Spoon remaining dressing over greens.