Mediterranean Tomato & Feta Dip

Combine the quartered tomatoes and sliced olives on a large serving platter or in a medium-sized serving bowl. Set aside.

In a small bowl, combine the olive oil, lemon juice, sun-dried tomatoes, garlic, vinegar, and pepper. Whisk until blended. Drizzle all of the mixture over the tomatoes and olives, and toss to combine.

Sprinkle the crumbled feta and chopped basil over the tomatoes. Gently toss a few times to combine. Serve immediately, with accompaniments of your choice. This dip is best when fresh, as the tomatoes continue to release their juices over time, but leftovers (covered and chilled) are still good for a day or two.