• Cut the cherry tomatoes in half. Cut roma, heirloom or hot house tomatoes into large dice.
• Cut cucumber into a large dice or quarter a Persian or mini cuc. No need to peel or seed unless using a field cucumber (thicker skin and larger core of seeds).
• Slice in half, remove pit, cut avocado into large dice - scoop out with a spoon.
• Slice red onions into half moons or large dice.
• Stack and roll fresh basil leaves then slice into ribbons.

How to Make Balsamic Vinegar Reduction

• Use store bought balsamic dressing, white balsamic vinaigrette or make your own balsamic reduction.
• Balsamic Reduction Recipe: pour half a bottle (1 ½ cups) of inexpensive balsamic vinegar into a small saucepan. 
• Bring it to a boil, reduce heat and let actively simmer while the vinegar reduces to half. Stir and check on vinegar frequently. Once the vinegar coats the back of the spoon, it's ready. Approximately 30-40 minutes.
• The vinegar continues to thicken slightly as it cools. 

  Store in the fridge or cupboard in an airtight container for up to several months.

To Serve

• Place cucumbers, tomatoes, avocados, and onions in a large bowl. Season with salt and pepper. Drizzle with balsamic dressing and toss to coat. Garnish with a pinch of hot pepper flakes and basil ribbons.