Cucumber tomato salad is one of those rare dishes where simplicity is the whole point: two or three fresh vegetables, a handful of herbs, and decent oil outperform almost any elaborate recipe. The trick is in the produce itself — firm, field-grown tomatoes with real flavor and cucumbers that are crisp rather than bitter.

Red onion brings a light sharpness, which can be softened by letting the sliced onion sit in cold water for a few minutes before adding it in. The vinegar is optional — many people prefer plain oil so it doesn’t compete with ripe tomatoes — but a small splash of acid does a nice job of balancing the vegetables’ natural sweetness on a hot day.

This salad pairs well with grilled meat or fish, and it also stands on its own with a slice of good bread for mopping up the juices that collect at the bottom of the bowl. It’s best made just before serving, since tomatoes and cucumbers soften quickly once dressed and release too much liquid if they sit too long.