My cousin Buzz hooked us all up with this gem. Well, it’s a gem when you’re a tomato freak like he and I are. MY only edits to this awesome recipe, like I told Buzz, would be to make all ingredients bite size nuggets and to double (maybe triple) the bacon.

6 Ripe Tomatoes

1 Cucumber

1/4 to 1/2 Onion

1/4 Cup Garbanzo Beans

4 Slices Bacon, Cooked and Crumbled

2 Ounces Vinegar

Freshly Ground Black Pepper

Salt To Taste

Slice tomatoes. Quarter slices into bite-sized pieces.

Slice cucumber. Cut larger slices into halves or quarters.

Dice onion, or slice and separate.

Combine all ingredients in a large bowl. Chill in refrigerator before serving to allow ingredients to meld.

Serves 6 to 8.

Feel free to substitute, add or delete ingredients depending on your whims, your garden’s harvest and the contents of your vegetable drawer. Red onions are nice, when handy. White beans are fine, too. The only constant here is tomatoes. I’ve seldom produced the same salad twice. Enjoy – Buzz A.