Instructions

1. 1

   Prep the vegetables. Halve the cherry tomatoes (or dice the large tomatoes into roughly ¾-inch pieces). Slice the cucumber into ¼-inch half-moons. Peel and thinly slice the red onion — thin enough that it adds flavor without overpowering a bite.

2. 2

   Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper until combined. It should look slightly emulsified and smell sharp and bright.

3. 3

   Toss everything together. Add the tomatoes, cucumber, and onion to a large bowl. Pour the dressing over the top and toss gently until every piece is lightly coated. Tear the fresh basil over the salad and give it one more gentle fold.

4. 4

   Let it sit for 5 minutes. This short rest lets the salt draw out a little juice from the tomatoes, which mixes with the vinaigrette and creates a light, flavorful pool at the bottom of the bowl. That's the good stuff — spoon it over when you serve.

5. 5

   Taste and adjust. Check for salt and acid. If the tomatoes are very sweet, a small extra splash of vinegar balances things out. Serve immediately for the crunchiest texture.

Used in this recipe: Garlic Press · Balloon Whisk (Amazon, affiliate links)