Ingredients: 5 large ripe tomatoes
2 medium red onions
1 medium Lebanese cucumber (or 2 medium regular)
1-2 tablespoon balsamic vinegar
1/3 cup basil leaves
Directions: 1. Cut tomatoes into 3 cm cubes. Peel onions and slice thinly. Cut cucumbers into 2 cm cubes. Place in a bowl.
2. Spread balsamic vinegar over salad. Toss lightly to combine and refrigerate for at least 1 hour. Remove from refrigerator and allow to come to room temperature. Shred basil finely, toss through the salad, add the oil and serve immediately.
Hint: For tomatoes with a full flavour, look fo those, marked 'vine-ripened.'