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1
Place the minced garlic into a dish and pour the olive oil and vinegar over.
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2
Let it sit while you chop the vegetables. Slice tomatoes into 1/2-inch thick disks, stack them on top of one another, and chop them into 1/2-thick dice. When you empty them into a serving bowl, be sure to include all their juices.
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3
Slice kirbys in half lengthwise, then into 1/4-inch thick layers. Stack and slice them into 1/4-inch wide rows, and then chop the lot into fine dice. I love the juicy crunch of cucumbers as an accent, so I chop them a little smaller than the tomatoes, who are the (unofficial) star in this recipe. Add the cucumbers to the tomatoes.
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4
Finely chop the green pepper. It should be just-shy of a mince, as its bright and crunchy presence can easily compete with the other two, and we don't want that.
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5
Add the peppers into the bowl.
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6
Mince the sweet onion. Add it in with the rest, and give it a gentle stir to combine.
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7
Pour in the passata and the garlic mixture, and add a few pinches of sea salt.
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8
Add some freshly cracked pepper and a teaspoon or two of hot sauce.
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9
Stir everything together and taste. Feel free to add more hot sauce, sea salt, or cracked pepper, to your taste. The end experience should feel refreshing and a bit spicy, so that the addition of that sour cream dollop makes its soothing pleasure felt.
