Cucumber and Heirloom Tomato Salad

• 6 small Kirby cucumbers (about 1 pound), sliced into 1/4-inch rounds
• 4 heirloom tomatoes (about 2 pounds), cored and cut into a mix of wedges and chunks
• Handful fresh basil leaves (about 1 cup), torn into pieces
• 1/4 cup white wine vinegar
• 1/4 cup avocado oil or extra-virgin olive oil
• Juice of 1 lime
• 1 teaspoon sugar
• Sea salt and freshly ground black pepper

1. Combine the cucumbers, tomatoes, basil, vinegar, avocado oil, lime juice, sugar, and salt and pepper to taste in a large bowl and toss gently to mix.
2. Mix only once so the tomatoes dont start to break down.
3. Let sit at room temperature for 10 to 20 minutes before serving so the flavors can marry.
4. Serve at room temperature.
5. If you want to make it ahead of time, refrigerate until ready to serve and add the tomatoes just before serving.
6. Dress up this summer salad with a scoop of Simple Lump Crab Salad (page 111) or Deviled Ham Salad (page 11), which blend in perfectly.
7. Or use the salad to make a great sandwich by stuffing it in toasted pita bread along with slices of shaved feta or fresh mozzarella.

cucumbers, tomatoes, handful fresh basil, white wine vinegar, avocado oil, lime, sugar, salt

Taken from www.epicurious.com/recipes/food/views/cucumber-and-heirloom-tomato-salad-383751 (may not work)