2 lg. firm ripe tomatoes (sliced)
1 sm. Bermuda salad onion (sliced in rings)
pinch of salt
drizzle of wine vinegar
pinch of garlic salt (optional)
2 med. cucumbers (peeled and sliced)
4 fresh basil leaves (chopped)
2 tbsp. olive oil
dash of black pepper
1/2 tsp. oregano

Arrange vegetables in salad bowl. Add basil leaves, oregano, drizzle of wine vinegar and olive oil. Toss to coat. Serve cold.

Note: This salad may only be made with garden fresh vegetables when in season. Commercial vegetables are not suitable for this dish.