Ingredients

Salad
• 1 ½ lb 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 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

Instructions

1. 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 toss.
2. 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.
3. Throw together a batch of dressing. Whisk all ingredients together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. Refrigerate any leftovers.