Dinosaur BBQ Tomato Cucumber Salad

This has been a banner year for tomatoes, and I'm enjoying them as much as I can before the frost sets in. Since my 2008 post on the macaroni & cheese from popular local restaurant the Dinosaur Bar B Que has been one of my most well read, I thought I'd try making the restaurant's Tomato Cucumber Salad. As expected, it was great grub -- and thankfully not nearly as decadent as the mac & cheese.

Tomato Cucumber Salad
From The Dinosaur BBQ Cookbook

1 ½ lb 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

1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
Black pepper
1 teaspoon kosher salt
4 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried oregano

Core the tomatoes and cut lengthwise into 6-8 wedges. Cut each wedge in half crosswise. Place the tomatoes in a large 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 cucumbers 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 toss.

Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad.

Throw together a batch of dressing. Whisk all ingredients together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. Refrigerate any leftovers.

Recipe says this feeds six -- I suppose that's if you don't have a lot of sides.