Serves 4 as a side salad.
Into a large bowl add~
6 peeled sliced pickle cukes
1 small sliced red onion
Generous amounts of:
cracked black pepper
fresh basil leaves chiffonade
Sprinkle celery salt to taste.
Add 1/2 cup red wine vinegar. Toss. Taste. Add more vinegar as desired.
Toss. Chill until ready to eat.
Remove from fridge and bring to room temperature.
Add 1-2 quartered, sliced native heirloom tomatoes. Toss.
Serve with grilled meat.
Do not put tomatoes in until ready to serve. They get tough if chilled in the vinegar.