| 1 kg Ripe Tomatoes | |
| 3 Spring Onions or 1 Schallot | |
| 10g Basil (Leaves only) | |
| 1.5 EL Balsamic Vinegar | |
| 4 EL Olive Oil |
| 1. | Slice, halve or quarter the tomatoes, depending on their size, and put them all into a large serving bowl. |
| 2. | Sprinkle over the spring onions or diced shallot, then tear the basil leaves and add them on top. |
| 3. | Pour in the vinegar and olive oil and add a good pinch of salt and pepper, then, using your hands, gently mix these through the tomatoes, taking care not to bruise any of the ripe fruit. |
| 4. | Cover the dish and leave at room temperature for 1 hour or up to 3 hours before serving. |