8-10 ripe tomatoes (the ones that smell delicious)
chives or spring onions or challots
extra virgin olive oil
vinegar (aceto balsamico)
10 leaves basil
optional: dried oregano
optional: 1 clove garlic
salt, pepper, sugar
From the oil and vinegar, salt, freshly ground pepper and a pinch of vegan sugar, make a vinaigrette (with or without the mustard). If desired, put one teaspoonful of dried oregano in your palm, rub between palms to intensify flavour and add to the vinaigrette. (By the way, you can either whisk the vinaigrette in a bowl, use a blender or even a cocktail shaker).
Chop chives or whatever onion you like best (and the garlic if desired) very finely and add. (Chives give a mild onion-like taste, spring onions are stronger and challots even more so). Add to the vinaigrette.
Cut the tomatoes, add them and toss. Serve immediately.
VARIATION: Use pumpkin seed oil (an Austrian specialty) instead of the olive oil and replace the balsamico vinegar by vegan red wine or cider vinegar.