Tomato and Mozzarella Antipasto

Serves 6 as a side dish or 16 as part of antipasto platter

1 lb. whole milk mozzarella, cut into 3/4-inch cubes
2 cups cherry or pear tomatoes, quartered
1/2 cup pitted oil-cured olives, halved
1/4 cup coarsely chopped basil leaves
3 Tbs. red wine vinegar
1/2 cup olive oil
freshly ground pepper

Place cheese in bowl. Combine tomatoes, olives and basil with vinegar. Toss with cheese and pour enough oil over all just to coat. Grind pepper on top. Can be served immediately or stored, covered in refrigerator up to two days.
(Rebecca Ets-Hokin)