1 lb Bocconcini
1 pint grape or cherry tomatoes
handful of fresh basil, torn
2-3 tablespoons balsamic vinegar
1/3 cup good, fruity quality olive oil ( I prefer Sicillian)
toss tomatoes, bocconcini and basil in a bowl. Whisk together oil and balsamic and pour over the tomato mixture. Toss and serve.