A variation on Gary’s Horn & Hardart staple. Thinly slice: 6 pickle cukes, 1/2 large red onion in bowl. Dress with 3/4 cup red wine vinegar, 1 tsp. each: oregano, celery salt, cracked black pepper. Tear in several leaves of fresh basil. Chill. Great with 4th of July burgers and corn on the cob.