Here's a neat recipe I got from the Dear Abby column in our local newspaper. It is quick, easy and good, especially in the hot weather.
Enjoy. Claudine in Fort Worth, TX

Abby's Tomato Salad

12 medium tomatoes -- diced (about 8 cups)
2 large red onions -- diced (about 3 cups)
1/2 cup + 1 Tablespoon sweet pickles -- finely chopped
1 cup rice vinegar
10 to 12 lettuce leaves

In a large bowl, combine the first four ingredients. Cover and chill several hours or overnight. Using a slotted
spoon, portion salad on individual lettuce leaves, allowing 3/4 to 1 cup per serving for a first-course salad.
Source: Dear Abby's Column

http://www.nancyskitchen.com