3 tomatoes, chopped
1/4 cup (or a little more) green onions
1 cup cubed cornbread (I used a quarter of the round "loaf")
2-3 grilled portabello mushrooms
1 teaspoon olive oil
3 teaspoons balsamic vinegar
Put tomatoes, onions, portabellos, oil, and vinegar in a bowl and mix. Cover and let stand for a couple of hours. Stir in cornbread. Serve immediately or (even better) refrigerate overnight and serve. I like this better after it has set for a little bit. I must admit, I didn't really measure, so these may not be completely accurate but are just estimates! Enjoy!