Wash, peel, remove stems, ends from tomatoes, onion, cucumber and pepper. Quarter each tomato and then cut across width in small chunks. Cut and dice onion, cucumber and pepper. Put all in a large mixing bowl.
Stir thoroughly – then add Splenda, vinegar and oil – stir again. Chill for at least 1 hour before serving, the longer it chills the better. Great at a barbecue on a hot day, everyone loves it!
