The Vegetables:
4 tomatoes (medium size, fresh and ripe)
4 baby cucumbers (fresh and firm)
1 Hass avocado (ripe and slightly soft)
1/2 red onion (medium size, peeled and diced)
1/2 bunch fresh basil (rinsed, dried and finely chopped)
1 pinch granulated sugar
The dressing:
6 Tbsp extra virgin olive oil (good quality)
3 Tbsp red wine vinegar
3/4 tsp kosher salt
3/4 tsp granulated sugar
1 garlic clove (pressed)
1 tsp dried oregano
1 pinch black pepper (freshly ground)
Instructions
Core the tomatoes, cut in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Place the tomatoes in a large bowl, sprinkle with a pinch of sugar and give them a quick toss.
Cut off the ends of the cucumbers. Using a vegetable peeler, make long stripes going top down. Slice into 1/4″ thick slices slightly on the diagonal. Transfer to the bowl with the tomatoes.
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