Cucumber and Heirloom Tomato Salad

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.

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.