Ingredients
3 beefsteak tomatoes, cored, each cut into 8 wedges
1 English cucumber, peeled, quartered lengthwise
3 tablespoons red-wine vinegar
Salt and ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil
Preparation
Cut each tomato wedge into four pieces; cut cucumber into 3/4-inch chunks. In a bowl, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.
