Tomatoes and cucumber salad	(4 servings)

• 100 g green baby leaf salad
• 350 g cherry tomatoes
• 100 g cucumber
• 5 basil leaves
• 1 teaspoon of capers
• 1 lemon

Preparation method

• Wash, drain and cut all the vegetables laying them on a dish
• In a bowl emulsify the filtered juice of half lemon with the extra virgin olive oil, salt and pepper.
• Add 5 basil leaves and 1 teaspoon of capers previously washed and grossly minced. Dress and serve.