Classic Tomato and Cucumber Salad
2 - 3 ripe tomatoes, quartered and wedged
1 English cucumber, ends trimmed and sliced in circles or semi-circles depending on the diameter of the cuke
1 Tbs. balsamic vinegar
1 Tbs. olive oil
Salt and pepper to taste
Put all ingredients into a serving bowl and toss well. Eat immediately. Don't chill; it will ruin the texture of the tomatoes. So, no leftovers! You have to eat it all in one night. Feeds five hungry vegans.