2 large vine-ripened tomatoes
1/2 English hothouse cucumber, peeled
handful mint (or basil, or maybe even cilantro)
red wine vinegar
extra virgin olive oil
Grate the tomato and cucumber into a bowl. (By the way, grating rather than dicing tomato as a topping for bruschetta is a trick that I learned from the wonderful
Chop the avocado and mint, and add it in.
Season the mixture to taste with (about) a pinch of salt, (about) a teaspoon of the oil, and (about) a tablespoon of the vinegar.
Add a little bit of water if you want a soupier mixture.
A satisfying meal for one.