4 cups fresh tomatoes
2 bunches of green onions with tops
1/2 tbsp. of olive oil
1/2 tsp. salt
1 cup balsamic vinegar
1/2 tsp. of pepper (freshly ground)
1 cup fresh basil (chopped)
2 tbsp freshly grated fat-free parmesan cheese
Chop tomatoes in small cubes, finely slice the green onion and toss with the chopped basil.
Whisk together olive oil, vinegar, salt & pepper. Pour over the salad mixture, let stand at room temperature for an hour or two, marinating.
Grate 2 teaspoons of fat-free parmesan cheese over each plate and serve.