Half English hothouse cucumber (about seven ounces). 1/4 large red bell pepper (about 3.5 oz. ), stemmed, seeded2lb. Very ripe red tomato, preferably an heirloom, cut in 1/2″ wedges. 1/2 large shallot (about 2.2 oz. Peeled and chopped 1 garlic clove, finely chopped. Sherry vinegar, red wine vinegar and more1 1/2tsp. Diamond Crystal or 3/4 tsp. Morton kosher sea salt, plus 3Tbsp. Olive oil and more for drizzlingQuartered tomato, chopped chives (for serving), freshly ground black pepper and grilled or toast country-style bread
