I learned this recipe from a gal from Yonkers back in 1977..
Wish i could thank her again.
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4 very large, very ripe, juicy, sweet tasting tomatoes chopped into bite sized pieces.
1/2 purple onion chopped into small bits (about 4T)
1 cup of freshly chopped basil
tad of olive oil and balsamic vinegar (very little. tomatoes will sweat lots of juice)
salt and pepper
8-10 ounces of crumbled feta cheese

toss, let sit for a good 30 minutes, serve at room temperature.