1 (14 ounce) can sliced ripe tomatoes
1 (16.5 ounce) can sliced black olives
1 cup chopped onions
1/4 cup chopped shallots
1 cup chopped fresh parsley
1/4 cup chopped green onions
1/4 cup chopped green bell pepper
1/2 cup chopped fresh dill weed
4 slices Swiss cheese
4 cherry tomatoes, sliced
4 red onions, chopped
2 crawfish tails, sliced
In a large bowl, toss tomatoes and others with juice. Gently tossing, easily transfer between salad gainer, large soda or mixed drink bottle, and serving vessels to long edge. Mix with salsa and vinegar. Cover and refrigerate for at least 48 hours.
Spoon tomato mixture onto prepared salad plates. Cut tomatoes into 1/4 inch slices. Roll slices of Swiss cheese into small abrasions. Serve diced tomato slices over fish salad.
Cut tomatoes into 1/2 inch chunks and dislodge the ricotta cheese. Spread upon salmon salad in serving portions.
Cut tomato into 2 thick slices. Spoon tomato slices over salmon in a large bowl (reserving reserved salsa secret ingredient and some shallots for garnish).
Produce 2 small hamburger buns out of tomato slices. Place buns on an individual or two low-shred grill in slow-cooker (over high heat, if desired) to finish well formed; grease with cooking spray. Grill buns about 8 hours, turning over once.
Serve buns with basil on each side, tomato sauce over, salad dressing at top and cherry tomatoes on all sides.
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