Summer is the time for savory cold salads that keep you going all day. I like to make a huge batch of this Pico de Gallo and use it all week on my eggs, chicken salads, and to top off my Carne Asada tacos or steak. It can also be a dip or a topping on your bowl of greens. I like it just plain but drop in some steamed shrimp or fresh crab and BAMMMM! What a meal! You can also mash up an avocado and mix in a 1/2 cup of Pico de Gallo. This combo makes a flavorful guacamole!