This recipe came from my friend Barb, and it's a little different than any other salsa I've had. It's best made with fresh, vine ripe tomatoes. You can vary the quantities of just about everything, but I usually make it by the recipe, except I add lots more cilantro (I LOVE cilantro). I usually add more jalapeno, too, but we like things spicy. The italian dressing gives it a nice zing, and you can use any variety. I like the zesty. This will keep for several days in the fridge, and it just keeps getting better! Prep time is mostly chilling time.