- 1 ½ lb ripe tomatoes
- Pinch each of kosher salt and black pepper
- Pinch of sugar
- 2 medium cucumbers
- 1/2 large red onion
- 30 small fresh basil leaves
Core the tomatoes and cut lengthwise into 6-8 wedges.
Cut each wedge in half crosswise.
Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar.
Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin.
Cut the cucumbers in half lengthwise and then crosswise into 1/4-inch slices.
Add to the tomatoes.
Peel the onion and cut lengthwise into slivers.
Dump the onions in with the tomatoes and cucumbers and give everything a good tossing.
Clean and dry the basil leaves.
Stack them on top of one another and roll lengthwise into a tight cigar.
Cut crosswise into thin strips and stir into salad.
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- Black pepper
- 1 teaspoon kosher salt
- 4 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon dried oregano
Whisk all dressing ingredients together in a small bowl.
Pour over tomatoes and cucumbers.
Marinate the salad at room temperature for several hours.
Refrigerate any leftovers