Preheat the oven to 160°C (fan)/180°C.
Lightly brush each side of baguette with extra virgin olive oil and lay in a single layer on a baking tray.
Bake in the oven until golden and just crisp.
Finely dice the shallot and cucmber, and place it into a bowl. Season with a little salt, freshly ground black pepper and a pinch or two of sugar, stir and set aside.
Dice the tomatoes, lightly season, and add to the shallots and cucumber. Stir to combine.
Drizzle with a little extra virgin olive oil and balsamic vinegar.