2 pints multicolored cherry tomatoes halved
1 small ball fresh mozzerella balls (bocconcini)
1/4 cup EVOO
2 Tbsp white balsamic vinegar
1 tsp kosher or coarse seasalt
1/2 tsp black pepper
1 cup small basil leaves
Combine oil, vinegar, salt & pepper in a large bowl. Whisk to combine.
Add halved tomatoes & cheese balls. Stir in basil.
Serve immediately at room temperature.