Tomato, Cucumber, Red Onion, Caper and Basil Salad.

This salad is best made at least a few hours before serving as it allows all the flavours to merge and mingle.
It goes very well with barbecued meat and white fish.
Finely slice a red onion and place in a bowl.
Add chopped tomatoes and cucumber, season with salt and pepper.
Tear up a small bunch of basil leaves and add with a couple of spoons full of capers.
Drizzle with extra virgin olive oil and sherry vinegar and roughly mix.
Cover and refrigerate for a few hours but bring back to room temperature before serving.