In a medium mixing bowl, whisk together ¼ cup of olive oil and 2 tablespoons of red wine vinegar until well combined.

Dice one English cucumber and slice one small red onion thinly, then chop 1 cup of juicy tomatoes.

Gently toss the cucumber, tomatoes, and onion in the bowl with the vinaigrette.

Sprinkle the mixture generously with salt and stir to evenly distribute.

Allow the salad to rest at room temperature for 10 to 15 minutes.

Just before serving, add a handful of freshly chopped basil and gently mix it in.