Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, minced shallot, sugar, sea salt, freshly cracked pepper, and crushed red pepper flakes in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don’t, use less vinegar, to taste.
Layer the tomato slices, cherry tomato halves, and cucumber slices on a serving plate.
Drizzle some of the well-whisked vinaigrette on the vegetables then top with fresh dill, basil, and parsley. Season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.