What do you do when you come home from the beach to two kinds of super-ripe local tomatoes, pickling cucumbers that cannot wait one more day to be eaten, beautiful spring onions, extra parsley from a now forgotten dinner, and some leftover peppers? Add a little olive oil, some local vinegar, and salt and pepper. I wish I could tell you the proportions, but I just chopped most of it up, threw some tomatoes in the food processor to get them soupy, and then added the flavorings to taste.
No cooking. Just right.
