I make one similar except I use croutons or stale hard-crusted bread. It's called 'Panzanella'. It's a 'paupers' meal and I'd eat it every day if the tomatoes were straight off the vine!! I use lots of basil, too. Sometimes I'll use a balsamic, too, for the sweetness. I'll chop up some Vidalia for a change, too. Doesn't matter, it's always good!!
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
