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From The Dinosaur BBQ Cookbook
Salad
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
Dressing
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.