1.   Cut the tomato in half, place each half onto the cutting board and slice into 1 cm wedges. Cut each wedge 1 cm lengthwise, rotate and cut each strip into 1 cm cubes. Place into a mixing bowl. Repeat until all the tomatoes have been cubed

2.   Add the grated garlic

3.   Add the grated parmesan cheese

4.   Remove the basil leaves from the stock and roll them into a cigar. Starting at one end, cut into very thin ribbons then chop the ribbons without bruising. Place the chopped basil into the bowl

5.   Add the olive oil and toss well

6.   Season with the salt and vinegar. Stir well to combine. Taste for salt and adjust to your preference – but do not add too much salt

7.   Cover with cling wrap and refrigerate until needed. Enjoy!