Tomato Salad

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1 garlic clove, minced

Salt 1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 red onion, thinly sliced (soaked in ice water for 10 minutes)

1 pound cucumber, thinly sliced

1 pound heirloom tomatoes (as many varieties as you can find), sliced into bite-size pieces

1 cup whole pitted kalamata olives

1 cup crumbled barrel-aged feta

1 cup fresh dill

1 cup fresh mint leaves

Freshly ground black pepper