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½

English hothouse cucumber, peeled, seeded

½

large red bell pepper, stemmed, seeded

2

pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved

½

large shallot, chopped

1

garlic clove, finely grated

2

tablespoons (or more) sherry or red wine vinegar

Flaky sea salt

3

tablespoons olive oil, plus more for drizzling

Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

Source : food