1 tablespoon imported mustard (Dijon, preferably)
2 tablespoons red wine vinegar, or more to taste
1/2 cup olive oil
1 large tomato, peeled and diced
2 whole scallions, minced
2 tablespoons minced parsley
1 tablespoon chopped capers
1 teaspoon dill
1. Put mustard and vinegar into a small bowl. Add olive oil while stirring with a whisk. Add remaining ingredients; mix well. Refrigerate several hours before serving.
ABOUT 1 3/4 CUPS