Cucumber, Tomato and Basil Salad

4 Kirby or 2 Persian or other seedless cucumbers, sliced in ¼” rounds
2 beefsteak or 3 plum tomatoes, cut into wedges
½ small red onion, sliced very thin
1 clove garlic chopped very fine
1 cup basil leaves
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Sea salt and freshly ground pepper

Gently toss all ingredients together in a stainless or glass bowl. Serve immediately, or lightly chilled.

Serves 4
Copyright 2009 by Jen Hoy

http://macrobiotic.about.com/od/wholefoodssalads/r/cuketomatosalad.htm 

Dilled Cucumber and Tomato Salad

4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt

Directions
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended.
Pour vinegar mixture over vegetables; toss to mix.
Cover; refrigerate 1 hour to blend flavors.
Toss again just before serving.
Serve with slotted spoon.

Recipe from www.bettycrocker.com