Cucumber Tomato Salad Yield: 6-8 servings (printable recipe) 1 1/2 pounds tomatoes, diced, about 2 cups worth 1 large English cucumber, peeled, halved, and thinly sliced, about 2 cups worth 5 large basil leaves, thinly sliced 3 tablespoons light flavored olive oil 1 1/2 tablespoons balsamic vinegar 1 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
