Bocconcini with Grape Tomatoes and Basil

This is the perfect side dish to serve with your grilled chicken, steak and seafood this summer. Bocconcini, or mozzarella "balls", are typically sold near the deli section, with the other premium cheeses, of your favorite grocery store. You can also find them at your favorite farmers' market, alongside the fresh grape tomatoes and basil!

Note: I used white balsamic vinegar for great flavor, without the dark color, because I didn't want to change the pretty contrast of white mozzarella, red tomatoes and green basil.

Bocconcini with Grape Tomatoes and Basil
Note: You can easily double or triple this recipe to serve a larger crowd.

2 cups fresh grape tomatoes, halved crosswise
8 ounces bocconcini, halved (or 8 ounces fresh mozzarella, cubed)
1/2 cup fresh basil leaves, gently torn
1/2 teaspoon dried oregano
2 tablespoons good-quality olive oil
1-2 tablespoons white balsamic vinegar (start with 1 tablespoon and add more to taste)
Salt and freshly ground black pepper

In a large bowl, combine the tomatoes, bocconcini, basil, oregano, oil, and vinegar. Toss to coat. Season to taste with salt and black pepper. You can refrigerate this mixture up to 4 hours before serving; just pull it from the fridge about 20 minutes before serving.

Serves 4