I had some lovely Campari tomatoes and cucumbers. Cube the cucumbers with half a Vidalia onion, salt, and soak in white vinegar for a few minutes. While soaking the cucumbers, cut the tomatoes into 8ths. You should have about a handful of diced onion and equal parts tomato and cucumber when finished with the veggie prep.
Put the tomatoes in the bowl with the cucumbers and onions, and add a quick chiffonade of a bunch of fresh basil. Drizzle with olive oil and balsamic vinegar, and add a pinch of salt. Stir and refrigerate for a few hours. Serve on a bed of baby spinach and arugula dressed with balsamic vinaigrette and top with crumbled feta and Kalamata olives or eat as is. Delicious!