I make this recipe every weekend during the summer and my family eats it as a first course all week long. It stays good all week because of the vinegar. Even my 6 year old loves it! Use inexpensive, regular tomatoes. This is not the time to use those gorgeous heirloom babies. —ekpaster
a big bowl
tomatoes, seeded and roughly chopped
red peppers, cored, seeded and coarsely chopped
red onion, peeled and coarsely chopped
seedless cucumber, coarsely chopped
red wine vinegar
extra virgin olive oil
fresh basil leaves
salt and pepper to taste
Croutons for garnish
In This Recipe
In batches, puree all ingredients, except the croutons, together in your food processor until the mixture is a thick, chunky liquid.
Refrigerate for several hours. Taste and adjust seasonings.
Serve in bowls as a first course. Garnish with croutons or chopped cucumber.