1 lb. fresh mozzarella pearls (or use any type of fresh mozzarella and cut into bite-sized pieces)
1 pint cherry or grape tomatoes
1 large handful of yellow grape tomatoes
1/2 cup olive oil
1/2 cup chopped fresh basil (measure after chopping)
3 TBLS balsamic vinegar
salt and fresh ground black pepper to taste
Drain mozzarella in a strainer placed in the sink while you wash and chop herbs. Be sure mozzarella is drained well, and pat dry with paper towels if needed.
Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 cup. Mix chopped herbs with olive oil and vinegar, and season with a generous amount of salt and fresh ground black pepper.
Put mozzarella pieces into a plastic or glass container with a tight-fitting lid, add olive oil mixture and tomatoes, and stir to combine. Put lid on container and marinate mozzarella at room temperature for 30-60 minutes, turning container over a few times so the mozzarella stays covered with the olive oil-herb mixture. Serve at room temperature.