½large sweet onionsuch as Vidalia, chopped and slivered
1cucumber—peeledhalved lengthwise, seeded and cut into 1/2-inch dice
¼cupextra-virgin olive oil
Fresh basil leavesthinly ribboned
Instructions
Halve the tomatoes lengthwise and cut into bite-size wedges. In a small bowl, toss the tomatoes with a pinch of salt, pepper, and vinegar. Let the tomatoes stand for up to 30 minutes.
Shortly before serving, transfer the tomato wedges to a medium bowl with a slotted spoon; discard the juices. Add the cucumber and onion, then the olive oil and toss to coat. Lastly, add the basil and toss once more. Serve promptly.