I never used to like tomatoes, but apparently I do now. But only when perfectly ripe and preferably served with balsamic syrup. This is a lovely light summer salad that makes the most of the last of the perfect tomatoes.
For 2-3 people you need:
2-3 large tomatoes
Couple of handfuls of salad leaves
1 red onion, sliced
1 tbsp red wine vinegar
3-4 tbsp very good quality olive oil
salt and pepper
1-2 tbsp balsamic syrup
Start by making the tomato salad. Slice the tomatoes and onions and lay in a shallow dish. Season with salt and pepper then drizzle over the red wine vinegar and the olive oil. Scatter over the basil leaves. Leave to infuse at room temperature for a couple of hours if you can.
When ready to serve; plate up with salad leaves and cucumber and then add the tomatoes. Drizzle over some balsamic syrup and serve with bread.