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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 2 medium tomatoes, preferably an heirloom variety
- Salt
- 1/2 teaspoon red wine vinegar
- 1 small sweet onion, such as Vidalia, coarsely chopped
- 1 cucumberpeeled, halved lengthwise, seeded and cut into 1/2-inch dice
- 1/4 cup extra-virgin olive oil
- Basil leaves, torn if large
Method
- Halve the tomatoes lengthwise and peel them using a swivel-bladed vegetable peeler in a back-and-forth motion.
- Cut the tomatoes into bite-size, irregular wedges, discarding any runny seeds.
- In a small bowl, toss the tomatoes with a pinch of salt and the vinegar.
- Let the tomatoes stand for up to 30 minutes.
- In a mini food processor, pulse the onion until minced; be careful not to overprocess the onion into a puree.
- Shortly before serving, transfer the tomato wedges to a medium bowl with a slotted spoon; discard the tomato juices.
- Add the cucumber and onion and toss, then season with salt.
- Add the olive oil and toss to coat, then add the basil and toss once more.
- Serve promptly.
