Ingredient:

• 2 pints (4 cups) cherry tomatoes, quartered (I love a mix of red and yellow)
• ½ cup pitted Kalamata olives, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped
• 2 cloves garlic, pressed or minced
• 1 teaspoon balsamic vinegar
• 10 twists of freshly ground black pepper
• 6 ounces feta cheese, crumbled (don’t buy pre-crumbled; buy a block of feta!)