- 6
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
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.