Chunky salad with balsamic vinegar dressing

This is our favorite salad for cookouts and picnics. It's easy to make, holds better than salads featuring greens and it tastes fresh, slightly sweet and a little tangy.

Ingredients
- 6 medium vine-ripened tomatoes
- 2 cucumbers
- 1 medium-large red onion
- extra-virgin olive oil
- Balsamic vinegar (must be good quality - we like Ponti)

Preparation
- Slice the tomatoes by cutting them in half and then slicing them sideways into 1/3-inch-wide slices. Transfer to a large glass bowl.
- Peel cucumber. Chop them by cutting them in half length-ways, then in half again and then cutting across into 1/2 inch-thick chunks. Add to bowl.
- Peel red onion. Cut in half, then in quarters, and slice thin. Add to bowl
- In a small bowl, mix 4 Tbsp olive oil and 8 Tbsp vinegar, mix and add to the salad. Stir to coat, cover and refrigerate. If the dressing doesn't seem enough, mix a little more, making sure to use twice as much balsamic vinegar as oil.
- Serve with crusty bread and grilled meat or fish (this goes winderful with grilled salmon!).