Wash about 2 cups of cherry tomatoes under cool water, then slice them in half and place them in a large mixing bowl.

Peel and dice one medium cucumber into bite-sized pieces and add to the bowl with finely chopped red onion (about ¼ cup).

Crush and finely chop 2 cloves of garlic, then add them to the bowl.

Finely chop a handful of fresh basil leaves and gently fold them into the mixture.

In a small bowl, combine ¼ cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, and a generous pinch of sea salt and black pepper.

Whisk the ingredients together until well blended.

Pour the dressing over the salad mixture in the large bowl.

Using a spatula, carefully toss the ingredients together, ensuring even coating.

Allow the salad to rest for about 10 minutes at room temperature to let the flavors meld.

After resting, enjoy the salad chilled or at room temperature, either as a side or a light lunch.