This is Matty's favorite meal. I made it tonight. Usually, I have enough for Matty to have a "leftover lunch" -- but, he had seconds tonight.
I got the basic recipe from Cooking Light and over the years have forgotten the original recipe -- but prepare it as follows (note, measurements are estimates):
Combine the following in a glass mixing bowl and let set for 30 minutes at room temperature --
4 Cups chopped ripe Roma Tomatoes
2 Cans Pitted Ripe Olives, chopped
1 Tablespoon chopped Garlic
1/3 Cup Extra Virgin Olive Oil
1/4 Cup White Balsamic Vinegar (Available at Harris Teeter)
1 teaspoon dried Basil
1 teaspoon dried Oregano
1/4 Cup Fresh Basil Leaves (cut in thin strips)
Fresh Ground Pepper (to taste)
Kosher Salt (to taste)
Serve over Penne Pasta and top with Feta Cheese. If you like a little "kick" -- also top with a pinch of red pepper flakes.