6 tomatoes, chopped
1/4 lb. feta cheese (Swiss will do if milder cheese is desired)
1 sm. onion, chopped
3 1/2 oz. pitted black olives, sliced
1/2 c. oil (olive preferred)
1/3 c. red wine vinegar (or other flavor)
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. pepper

Place tomatoes, cheese, onion, olives in 9x13 inch glass dish. In small bowl, mix remaining ingredients; pour over tomatoes. Refrigerate at least 2 hours.