Cucumber and Heirloom Tomato Salad

There wasn't much to this recipe, certainly nothing to make it special. It tasted fine, but was just a tad disappointing since it doesn't really measure up to the other recipes I have tried from this book.

My daughter and I loved this one. I used some locally grown small heirloom tomatoes - chocolate cherry, yellow cherry and red cherry some basil from my own plant, and some locally grown Kirby cucumbers. The dressing was a simple one of white wine vinegar, olive oil, sugar, salt, pepper and lime juice. I think it's important to let the salad sit at room temperature for at least 20 minutes before serving to let the dressing marry with the tomatoes and cukes.