2 Tbsp

Red wine vinegar

3/4 tsp

Sea salt

Pepper, black

2 1/2 pounds

ripe red tomatoes (about 4 large or 9 small)

1

small vidalia or sweet yellow onion (1/2 pound), peeled and cut into rough 1″ chunks

1

small cucumber (1/2 pound), peeled and seeded

1

Bell pepper, red

1/4 cups

Basil

1

Garlic

1/4 cups

Olive oil