Tupelo Tomato Salad

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1/4 cup plus 2 tablespoons olive oil, preferably extra-virgin

2 tablespoons red wine vinegar

2 cloves garlic, crushed lightly with the side of a knife blade and minced

1 white onion, cut julienne

1 large cucumber, peeled, seeds removed and thinly sliced

1 1/2 pounds ripe tomatoes, cut into wedges

Salt and freshly ground black pepper