• 500g tomatoes
• 15ml (one dstspoon) vinager
• 45 ml (three dstspoon) virgen olive oil
• A large pinch of brown sugar

• Fresh basil
• Salt
• Pepper
• White cheese (queso fresco)

Steps:

1. Slice the tomatoes into thin slices and place on a serving dish. Dice the queso fresco (you can buy this cheese in most supermarkets and charcuteries. It is like a hard version of cottage cheese. Ask for "doscientos gramos" - 200g)and sprinkle the pieces over the tomato.

2. Mix the olive oil, vinager, salt, pepper and sugar well. Pour over the tomatoes and cheese.

3. Chop the fresh basil leaves, and sprinkle over the tomatoes.

4. Put the salad in the fridge until you are ready to serve it.

Varieties/Tips:

• Olives: If you like olives, sprinkle a few just before serving. Black, green or both.
• Basil: Use a basil plant rather than trying to buy a sprig at your local supermarket. In Spain in May most garden centers sell basil plants in pots, and if looked after properly (plenty of water, avoid direct sunlight), they can last for up to months. Just pick the leaves off as and when you need them.
• Cheese: If you don't like or can't find queso fresco, you can use Feta cheese, or don't use any cheese at all.