• 2 cups cherry tomatoes
• 1 pound bocconcini (small mozzarella balls)
• 1 tablespoon chopped fresh oregano or basil, plus whole leaves for garnish
• 2 garlic cloves, minced,
• ¼ cup olive oil
• Salt and pepper to taste
Slice each of the cherry tomatoes in half and toss in a bowl with the bocconcini, chopped herb, garlic, oil, and salt and pepper. Serve on a platter garnished with herb leaves.