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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tomato, Onion, and Cucumber Salad


1 /2 tsp            Garlic, minced

1 /4 cup           Red wine vinegar

1 tsp                 Dried Basil

1 /2 tsp            Black pepper, freshly ground

1 Tbsp              Orange juice

3 /4 cup          Olive oil

1 tsp                 Salt

3 cups              Ripe tomatoes, peeled, seeded, diced

3 /4 cup           Vidalia onion, thinly sliced

1 1 /2 cup        Cucumbers, peeled, seeded and cubed


Combine the first seven ingredients and mix well. Toss with the vegetables and refrigerate. Chill for three hours before serving. Best if made a day ahead.

Yield: six to eight servings

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