Ok, first of all we never measure and all of this recipe can be done "to taste". I will do approx. measurements.

4 or 5 medium tomatoes diced (we core the tomatoes so it doesn't get too mushy and dice the firm part)
    "on the vine" tomatoes are best, if available
1/4 to 1/2 red onion finely diced
2-4 cloves garlic finely diced
2-4 pieces of jarred, sliced jalapenos finely diced
2-3 tablespoons of balsamic vinegar
1/2 to 1 cup of Kraft Classic Herb dressing
1/4 cup of asiago cheese

Mix together and marinate in the fridge for 2-3 days for best taste, stirring occasionally.
Drain off liquid, sprinkle with asiago and serve with warm garlic bread of some sort. We buy a very thin baquette from the bakery that is partially cooked. After baking, slice the baquette diagonally 3/4 of the way through in thin slices and generously brush or drizzle with garlic butter. Let your guests cut off each piece as desired. It also goes well with garlic crakers, but I prefer the warm bread.

Hubby's family will not let us visit without bringing this stuff, lol. It's a great summertime appy or as a salad course. I can make it my entire meal.