There are few things I hate more than wasting food so before I left town Thursday I made sure to use up at least the majority of the perishables I had in the house. I had an abundance of CSA tomatoes and cucumbers so I decided to make one of my favorite simple salads. It took less than five minutes to prepare and I had enough for a free airplane dinner and even gave a Gladware full to the friend who drove me to the airport. Plus I got to use some of the basil I have growing on the balcony.

Recipe after the jump.

Ingredients
2 large tomatoes
1 large or a few small cucumbers
1 large, white onion
Balsamic vinegar
Olive Oil
Salt
Pepper
Cayenne Pepper
A few leaves of fresh basil

Directions
Chop the tomatoes, onion and cucumbers into approximately quarter-inch pieces. I like to leave the skin on my cucumbers but you can peel them if you prefer. Toss in a large mixing bowl with a few tables spoons of balsamic vinegar, about the same amount of olive oil (maybe a little less) and salt and pepper to taste. I like to add a pinch of cayenne to mine but feel free to leave it out. Mince or tear up a few leaves of fresh basil and toss well.

This salad tastes best after its refrigerated for at least an hour but can be eaten right away. Enjoy it on its own or with chips or crackers.