- 1 3/4 pounds ripe heirloom tomatoes, cut into chunks
- 8 ounces cherry and teardrop-shaped tomatoes, halved
- 3/4 English cucumber, peeled in alternating strips and cut into chunks
- 10 large basil leaves, torn into pieces
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sea salt such as sel gris
- 1/4 teaspoon pepper
Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.
from Sunset Magazine