1/2TBSPChiffonade Basil (see instructional video link in notes above)
If you are adding pasta, cook pasta al-dente in salted water. Drain and let cool.
While the pasta is cooking, you can do your prep for the salad, dice the cucumbers and tomatoes into about 1/4 inch cubes. If you're using cherry tomatoes, I just quartered them. It's most important that they are all similar sizes. Thinly slice the purple onion.
In a bowl, mix together the cucumbers, tomatoes, onion. Add in your vinegar and salt, toss until coated.
Add in your pasta and additional add-ins. With a spoon carefully stir bottom-up to combine ingredients until evenly distributed. Serve immediately or cover with plastic wrap and store in the refrigerator for up to 24 hours.
Easy Summer Cucumber and Tomato Salad https://nicolestastingspoon.com/2019/05/23/summer-cuke-and-tomato-salad/