I think sherry vinegar would interfere with the olive oil--too strong a flavor? I use champagne vinegar in a lot of recipes that call for sherry vinegar.

It's very flexible. I made Gestapo soup today and ended up using rice vinegar. It tastes fine and will probably be better tomorrow.

Fresh tomatoes and cucumbers from my garden. I used the recipe from America's Test Kitchen cookbook as a starting point. Per their advice, I chopped everything instead of blending or processing it.

Best regards,
Sorghum Crow