500g Mixed tiny tomatoes (heirloom and coloured)
1 Large bacconcini ball, sliced
1 Cup picked torn basil leaves
1/2 Red onion, thinly sliced in rings
1/3 Cup extra-virgin olive oil
2 Tablespoons spanish sherry vinegar
Salt flakes and freshly ground pepper
Cut the tomatoes in half and place in a bowl. Thinly slice bocconcini and add to tomatoes, along with basil leaves and onion. In a seperate bowl, whisk oil, vinegar, salt and pepper and pour over tomatoes. Toss and serve!