This is such a simple dish but quite delicious. At this time of year there is an abundance of cucumbers, but where I live, it is too early for anything but the smallest of cherry tomatoes. No matter--they concentrate intense sweetness and can be used as the second fiddle in a cucumber salad rather than as the main event later in the summer. I made this with a simple basil pesto--just olive oil, basil, salt and a few scallion greens. I added this instead of oil to the salad, and used a balsamic vinegar that is aged and slightly sweet.
In the summer, I like to have a grilled meat as the main event, but to have several salads on the side, which might make up more than half of what you eat as a result of there being so many is the goal.
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