Ingredients:

  • 1.5 lbs Heirloom or Beefsteak tomatoes, cut into 1-inch chunks
  • 1/2 large Sweet Vidalia onion, finely diced
  • 1 cup English cucumber, quartered and sliced
  • 1/2 cup fresh basil leaves, torn by hand
  • 1/2 cup high-quality mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp coarse sea salt
  • 2 tsp freshly cracked black pepper
  • 1 sleeve (approx. 115g) Premium Saltine crackers, hand-crumbled

Instructions:

  1. Cut the 1.5 lbs of tomatoes into 1 inch chunks, keeping all the juice on the board.
  2. Dice the 1/2 Vidalia onion and slice the 1 cup of cucumber into quarters until you have uniform bite-sized pieces.
  3. In a small bowl, combine the 1/2 cup mayo, 1 tbsp vinegar, and 2 tsp black pepper until smooth and pale.
  4. Toss the tomato chunks with the 1 tsp sea salt in your main bowl. Wait 2 minutes until you see a pool of juice forming at the bottom.
  5. Add the onions and cucumbers to the tomatoes.
  6. Pour the mayo mixture over the vegetables. Use a spatula to fold gently until every piece is coated in a velvety sheen.
  7. Add the 1/2 cup of fresh basil, tearing the leaves directly over the bowl so the aroma hits you immediately.
  8. Just before serving, hand crumble the sleeve of Saltines into the bowl until you have a mix of large shards and fine crumbs.
  9. Give it one quick mix until the crackers are just barely coated but still distinct.
  10. Serve in chilled bowls for the best contrast between the cold vegetables and the dry crackers.