Add the main ingredients (tomatoes, cucumbers, basil) to a large bowl and set aside.
Whisk together the dressing ingredients (olive oil, champagne vinegar, paprika, red pepper flakes, salt and pepper). Taste the dressing once it’s combined - you might like a little more vinegar, or you might like it just the way it is. If it tastes good in the small bowl of dressing, it will be good in the salad.
Add the champagne vinegar salad dressing to the bowl of vegetables and toss to combine. Add salt and pepper as desired.
Marinate tomato and cucumber salad for at least 1-2 hours before serving. Overnight marinating is recommended.
My favorite plating tip for this simple tomato and cucumber salad is to add it on top of a green salad. It gives the salad something special and looks stunning on the plate.
Make it creamy by adding cheese like grated Parmesan or fresh mozzarella balls (similar to my best Caprese salad).
Make sure to taste the dressing before adding it to the salad - you might like a little more vinegar, a little more red pepper flakes, etc, or you might like it just the way it is. Don’t add it to the large bowl of salad ingredients until you’re happy with how the dressing tastes on its own.