HEIRLOOM TOMATO, CUCUMBER & RED ONION SALAD

SERVES 4 to 6

This simple salad is on repeat at our place once good tomatoes are in season. For the prettiest salad, use many different colors of tomatoes—and throw in some halved cherry tomatoes if you’ve got them. You can make the dressing ahead, but this salad is best eaten shortly after it’s assembled. (And please, don’t refrigerate it—refrigerator-cold tomatoes are not your friend!)

As the salad sits, juices will accumulate in the bowl; use some crusty bread to mop them up.

1 pound heirloom tomatoes, cored and diced

1 thin-skinned English cucumber or 2 Persian cucumbers, halved lengthwise and sliced into half-moons

½ small red onion, thinly sliced

¼ cup fresh basil leaves, roughly chopped

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1½ teaspoons light brown sugar

Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the tomatoes, cucumber, onion, and basil.

In a lidded jar, combine the olive oil, vinegar, and sugar. Cap the jar and shake vigorously to combine. (Alternatively, whisk the ingredients together in a medium bowl.) Season to taste with salt and pepper.

Pour the dressing over the salad and toss gently to combine, then season to taste with additional salt and pepper. If you have time, let stand for 20 to 30 minutes before serving to allow the flavors to develop and all those delicious tomato juices to accumulate in the bowl.