Source: Dinosaur Bar-B-Que
1½ lbs. ripe tomatoes
pinch each kosher salt and black pepper
2 med. cucumbers
½ lg. red onion
30 sm. fresh basil leaves
½ c. extra virgin olive oil
¼ c. red wine vinegar
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,
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
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).