Serves 4 as a side salad.

Into a large bowl add~

6 peeled sliced pickle cukes
1 small sliced red onion
Generous amounts of:
dried oregano
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.

Note:
Do not put tomatoes in until ready to serve. They get tough if chilled in the vinegar.