INGREDIENTS
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1 3/4 pounds ripe heirloom tomatoes, cut into chunks
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8 ounces cherry and teardrop-shaped tomatoes, halved
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3/4 English cucumber, peeled in alternating strips and cut into chunks
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10 large basil leaves, torn into pieces
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2 tablespoons red wine vinegar
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1/4 cup extra-virgin olive oil
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1 teaspoon sea salt such as sel gris
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1/4 teaspoon pepper