In a large mixing bowl, add in chopped tomatoes, chopped cucumbers, chopped basil, sea salt and black pepper. Set aside.
In a medium mixing bowl, whisk together dressing ingredients; apple cider vinegar, white vinegar, EVOO, minced garlic, lemon juice, rosemary, greek seasoning and salt.
Pour dressing over salad and toss gently to coat salad evenly in dressing.
Enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.