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.
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