Cucumber Tomato Salad

Yield: 6-8 servings

1 1/2 pounds tomatoes, diced, about 2 cups worth
1 large English cucumber, peeled, halved, and thinly sliced, about 2 cups worth
5 large basil leaves, thinly sliced
3 tablespoons light flavored olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all the ingredients in a bowl, stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy!