1 medium Tomato, diced
1 medium Cucumber, diced
½ medium Red Onion, finely diced
1 handful Fresh Basil, finely chopped*
3 tablespoons Extra Virgin Olive Oil**
3 tablespoons Balsamic Vinegar
1 teaspoon Sugar
¼ teaspoon Salt
Sprinkle Black Pepper, to taste
Inspired by my (Tim’s) garden’s surplus crops, this recipe gave me an outlet for my crawling cucumbers, top-heavy tomato vines and gangly herb bushes…
Directions are as simple as combining the above-listed ingredients and enjoying as a fresh side to any summer dish! (Pro tip: If you have it handy, crumbling in some feta cheese will take this recipe to another level.)
*My garden is overflowing with basil, but my cilantro plant is getting pretty unwieldy, too. I like to add a few of those fresh, chopped leaves as well along with the basil; feel free to sprinkle in whatever additional fresh herbs you enjoy.
**If your salad feels like it needs more “dressing,” feel free to add more of the EVOO or balsamic vinegar in equal parts.