Ah, if we're getting into trueblood mongrels, may I offer you the Irish Greek Italian tomato and parsley salad:
Chopped sweet little tomatoes, and if you're feeling fancy chopped sundried tomatoes Razor-thin slices of shallotts - around one shallott to six tomatoes About eight pimento-stuffed olives About the same amount of feta in volume as tomatoes, cubed roughly A small handful of toasted pine nuts A handful of chopped parsley Mix 'em all up Juice of half a lemon squeezed over Slosh of olive oil sloshed over