Tomato Bruschetta w/o the Bread

This dish is so flavorful and the cucumbers give it some crunch, so you don't miss putting this topping on bread. I ate it as a side dish with my Shrimp and Mussels Steamed with Riesling.

1 pt. cherry or grape tomatoes, halved
1/2 English cucumber, slightly peeled and cut into small cubes
1 large ball fresh mozzarella, cut into small cubes
1 garlic clove, minced or grated on a microplane - this is the best way so you don't get any offensive large
   chunks, plus the garlic then almost dissolves into the dressing
large handful of fresh basil, cut into a chiffonade*
2 Tbsp. good quality Balsamic vinegar
a drizzle of EVOO
salt and pepper

To chiffonade the basil, simply stack the basil leaves on top of each other, then roll into a long cigar.  Cut into very thin strips by cutting across the cigar shape.  In a large mixing bowl, place all the ingredients and stir to combine.  Let sit while you prepare the rest of dinner.  Taste for seasoning and adjust.  The tomatoes should start to give off a some liquid, but if it isn't saucy enough, add another drizzle of vinegar.