Before diving into the actual preparation, ensure you have everything on hand. Freshness is critical. Head to your local market for the ripest tomatoes and crispest cucumbers.

In a bowl, whisk together the apple cider vinegar, distilled white vinegar, and olive oil. Add the minced garlic, lemon juice, fresh rosemary, Greek seasoning, sea salt, honey, and red pepper flakes. Whisk these together until you achieve a harmonious blend. Set it aside to let the flavors mingle.

Cut your grape tomatoes in half and chop the cucumbers into bite-sized pieces. Ensure they’re uniform for a pleasing presentation. If basil is fresh, stack the leaves, roll them, and slice them into ribbons for a beautiful chiffonade.

In a large bowl, add the chopped tomatoes, cucumbers, and basil. Pour the dressing over the top. Gently toss until all the ingredients are well-coated. Take care not to mush the tomatoes; you want them whole and intact.

Sprinkle in a bit of fine sea salt and freshly ground black pepper. Taste and adjust as necessary. Sometimes, a dash of extra salt brings all the ingredients to life.

If you have time, let the salad chill in the refrigerator for about 30 minutes. This allows the flavors to meld, enhancing the overall taste.