4 large tomatoes (garden Beefsteak, still warm from the sun), diced
2/3 can (~1 cup) Lindsay black olives, sliced
2 tbsp fresh basil, coarsely chopped
3/4 cup feta cheese
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp salt
freshly ground pepper to taste (I like ~3 tsp)
1 tbsp butter
1) Dice tomatoes in to 1/2 inch pieces and put in a medium sized serving bowl.
2) Slice olives and chop basil and add. Add feta, oil, vinegar, salt and pepper and stir until well mixed. Set aside.
3) Make enough pasta for 4. Drain. Add butter and stir until pasta is coated.
4) Serve pasta in a separate dish, allowing diners to add as much of each as desired.