Cucumber Tomato Salad

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1 ½ 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 ½ tablespoons balsamic vinegar

1 teaspoon sugar

½ teaspoon kosher salt

¼ 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.


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