1/2 cup extra virgin olive oil (very good quality)
1/4 cup red wine vinegar
freshly ground black pepper (to taste)
1 tsp kosher salt
2 garlic cloves (pressed)
1 tsp brown sugar
1 tsp dried oregano
Instructions:
Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.
Cut the cucumber in half lengthwise, then slice it into 1/4″ thick slices. Add the cucumbers to the tomatoes.
Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro.
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