I make a thing with a tin of tuna and tinned mixed bean salad, and put loads of the stuff into that (woth some red peppers too) ans it tastes brilliant!! I use it to roast veg with, with frylight, and instead of malt vinegar on wedges / sw chips too.
tomato and basil salad - slice tomato on a plate, sprinkle pinch of salt over, shred some basil leaves and confetti over, get a tsp of balsamic and drip over, trying to get a drip on each bit of tomato (Do not try and drizzle free style if you are at all clumsy like me - we had to rinse the tomatoes once after a hefty glug)
Grated cooked beetroot and raw carrot, splash of balsamic
On roasted Mediterranean veg (tomato, onion, red / yellow peppers, courgette, garlic cloves, mushrooms) - make double for dinner, put half in a tupperware with a splash or two of balsamic, and a dash of olive oil if you can spare the syns. Next day toss through couscous... or have with a HEXB pitta and hummous... (regretting now that I have planned a Red week....)