Tomato-Cucumber Salad
Tomato-Cucumber Salad
Feeds: 6
Source: Dinosaur Bar-B-Que
 1½ lbs. ripe tomatoes
 pinch each kosher salt and black pepper
 pinch sugar
 2 med. cucumbers
 ½ lg. red onion
 30 sm. fresh basil leaves
The Dressing
 ½ c. extra virgin olive oil
 ¼ c. red wine vinegar
 black pepper
 1 tsp. kosher salt
 4 cloves garlic, minced
 1 tsp. sugar
 1 tsp. dried oregano
 Core the tomatoes and cut lengthwise into 6 to 8 wedges. Cut each wedge in half cross-
wise. Place the tomatoes in a big 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 cucumber in half lengthwise and then crosswise into ¼-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 then roll lengthwise
into a tight cigar. Cut crosswise into thin strips and stir into the salad.
 Mix together a batch of dressing. Whisk all the ingredients together into a small bowl.
Pour over tomatoes and cucumbers.
Marinate the salad at room temperature several hours. Serve, and then refrigerate any lefto-
vers (if there are any).
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