Cherry Tomatoes Caprese Salad

by Thea Miller

2 pints Shady Maple Acres multicolored cherry tomatoes, halved
1 (8-oz.) container small fresh mozzarella balls (such as bocconcini)
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar (white if you prefer the look)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup small fresh basil leaves

Combine tomatoes, mozzarella, oil, vinegar, salt, and pepper in a large bowl. Stir in basil, and serve immediately.