Tomato And Bocconcini Salad - cooking recipe

Ingredients

1/4 cup red onion, thinly sliced
3 tablespoons red wine vinegar
1 cup red and yellow grape tomatoes (halved) or 1 cup cherry tomatoes (halved)
1/3 cup mixed pitted black olives or 1/3 cup green olives, chopped
2 tablespoons fresh basil, chopped
4 teaspoons extra virgin olive oil
1 1/2 cups unsalted bocconcini, quartered (or bite-size mozzarella)
salt, to taste
fresh ground pepper, to taste

Preparation

On large plate, toss the onion with the vinegar and a pinch of salt.
Spread in a single layer and let sit for 20 minutes to pickle.
In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
Fill 4 martini glasses with the tomato salad, bocconcini and onions.