1/4 cup finely chopped red onions or shallots cone #2
2 pounds ripe tomatoes chopped
1/2 cup green olives
1/2 cup cured black olives
Few T.  of capers
1 cucumber cone #3
1/2 loaf toasted breadcubed
16 basil leaves
4 tablespoons red wine vinegar
salt and pepper
1/2 cup olive oil
pinch of cayenne

1 clove garlic, cone #1 smash it with salt

In a small bowl or cup, garlic, and vinegar. Drizzle in the olive oil whisk to emulsify dressing. Slice the tomato into thick pieces or wedges and transfer to a serving platter or bowl. Season with salt. Sprinkle the olives over the top. Drizzle on the dressing. And scatter the basil leaves over the salad. Add additional salt and pepper to taste.

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