Tomato And Bocconcini Salad

• 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

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

red onion, red wine vinegar, red and, mixed pitted black olives, fresh basil, extra virgin olive oil, unsalted bocconcini, salt, fresh ground pepper

Taken from www.food.com/recipe/tomato-and-bocconcini-salad-218118 (may not work)