Tomato-Cucumber Salad

By marck

From Dinosaur Barbecue in Syracuse, NY.

Ingredients

• VEGGIES:
• 1 1/2 lbs 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
• DRESSING:
• 1/2 C extra-virgin olive oil
• 1/4 C red wine vinegar
• Black pepper
• 1 tsp kosher salt
• 4 cloves garlic, minced
• 1 tsp sugar
• 1 tsp dried oregano

Details

Servings 6

Preparation

Step 1

Core the tomatoes and cut the lengthwise into 6-8 wedges. Cut each wedge in half crosswise. 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 1/4-inch slices. Add 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.

For the dressing, whisk all the ingredients together in a small bowl. Pour over the tomatoes and cucumbers.

Marinate the salad at room temperature for several hours. Serve when you're ready and then refrigerate the leftovers. If there are any.