1tablespoonchopped fresh basil or 1 teaspoon dried
salt and pepper to taste
Core and slice the tomatoes in rounds about a quarter inch thick. You want them thick enough they don't fall apart, but not so thick you need a knife to cut them in half before you eat them.
Slice the cucumber thinly.
Peel and slice the red onion very thinly.
Alternate the tomato, cucumber and red onion slices on the plate, starting at the middle of a circular plate and working out. For a rectangular plate start at the top and work towards yourself, making two or three rows.
Drizzle the vegetables with the olive oil, followed by the balsamic vinegar.
Sprinkle with the basil.
Season with salt and pepper to taste.
Allow to sit covered at room temperature for about an hour before serving.
This salad is best made just an hour or so before serving. Refrigerate leftovers and eat as soon as possible.