In a medium serving bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of white wine vinegar (or lemon juice), ½ teaspoon of salt, and freshly ground black pepper to taste.

Slice or dice the English cucumber into bite-sized pieces. Chop 1-2 ripe tomatoes and a small red onion, and add them to the bowl with the vinaigrette.

Use a large spoon or spatula to gently toss everything together until the cucumber, tomatoes, and onion are well coated in the vinaigrette.

Let the salad sit at room temperature for about 10–15 minutes to allow the vegetables to soak in the dressing.

Just before serving, tear fresh basil leaves and sprinkle them over the salad, then toss gently to combine.