This recipe was inspired by an Italian recipe handed down by my partner Mike’s grandmother. Like all good Italian cooks, she insisted that the raw ingredients in any dish be ripe and flavorful. She never cheaped out and neither do we. When we started the Dinosaur Bar-B-Que, it was one of our original sides, and it has stayed on our menu ever since. It’s best made in the morning, or at least several hours before serving.

　　

Ingredients

feeds 6

　　

The Veggies

1 1/2 pounds 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

　　

The Dressing

1/2 cup extra virgin olive oil

　　1/4 cup red wine vinegar

　　Black pepper

　　1 teaspoon kosher salt

　　4 cloves garlic, minced

　　1 teaspoon sugar

　　1 teaspoon dried oregano

　　

Step 1

Core the tomatoes and cut lengthwise into 6 to 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 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 tossing.

　　

Step 2

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.

　　

Step 3

Throw together a batch of dressing. Whisk all the ingredients together in a small bowl. Pour over the tomatoes and cucumbers.

　　

Step 4

Marinate the salad at room temperature for several hours. Serve when you’re ready, and then refrigerate the leftovers—if there are any.

　　Dinosaur Bar-B-QueTen Speed Press