I threw together a quick variation on the traditional Italian mozzarella and tomato salad this hot summer evening, and we were mighty pleased:

I diced one ripe tomato and half of a fresh cucumber; mixed the cubes together and added about 1/4 cup of diced mozzarella. Stirred it up, added salt and pepper, and threw a bunch of fine-sliced ("chiffonade") fresh basil.

I thought about adding a little olive oil and balsamic, but the natural juices were so good that it seemed like wretched excess, so I forbore.