Makes 2 cups. Recipe is from “The Southern Vegetarian Book: A Root-to-Stalk Guide to the South’s Favorite Produce” by Rebecca Lang.
3 small tomatoes
1 small green bell pepper
1 small red onion
1/3 cup vegetable oil
3 tablespoons sugar
3 tablespoons red wine vinegar
¾ teaspoon table salt
1/8 teaspoon freshly ground black pepper
Garnish: fresh basil
1. Cut cucumbers and tomatoes in half. Remove seeds. Chop cucumber, tomato, bell pepper and onion.
2. Whisk together oil and next 4 ingredients in a large bowl until sugar dissolves. Add cucumber mixture, tossing to coat. Cover and chill 3 hours. Garnish with fresh basil, if desired.