Begin by rinsing the fresh tomatoes and English cucumber under cold water. Dice the tomatoes into bite-sized pieces and slice the cucumber into thin rounds or half-moons, depending on your preference. If using red onion, thinly slice it as well. Place all the chopped vegetables and basil leaves into a large mixing bowl, creating a colorful base for your Cucumber Tomato Salad.

In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Add a pinch of sugar, and season with kosher salt and black pepper to taste.

Pour the dressing over the vegetable mixture in the large bowl. Gently mix until every piece is well-coated.

You can either serve the salad right away or cover it with plastic wrap and refrigerate for about 30 minutes to enhance flavors.

After chilling, give the salad a gentle toss again, taste for seasoning, and adjust if necessary. Serve the salad either on individual plates or as a centerpiece, garnished with additional basil leaves.