Cherry Tomatoes With Herbs, Balsamic, and Mozzarella

I think I got the original idea for this recipe from a South Beach diet cook book, but have modified it throughout the years. This is a good snack to bring with you to work. When I don't have cherry tomatoes on hand, I sub two or three sliced roma tomatoes (with a bit of shredded mozzarella sprinkled on top instead of the chopped cheese stick). This makes a lot of "juice" if let sit for 30 mins or longer, so sometimes I'll serve this over a bed of romaine (it's my boyfriend's favorite "salad dressing"). I use dried herbs, but I'm sure fresh would be amazing! (I've tried starting several herb gardens over the years, but now that I am finally in a house and settled in one place, hopefully I'll be more successful!) Prep time includes 30 minutes for marinating.

• Ready In: 35 mins
• Serves: 2
• Yields: 2

Ingredients

• 10  cherry tomatoes, halved (or 2 to 3 sliced roma tomatoes)
• 1⁄2 teaspoon oregano
• 1 1⁄2 teaspoons basil
• 1⁄4 teaspoon  garlic salt
• 1  pinch pepper
• 1  tablespoon  balsamic vinegar
• 1  tablespoon olive oil
• 1  green onion, sliced (I use two or three onions if serving in a salad)
• 1  stick mozzarella string cheese, coarsley chopped (I use shredded mozzarella if using roma tomatoes or serving in a salad)

Directions

1. In a small bowl, mix together all ingredients except cheese.
2. Let marinate on the counter for at least 30 minutes (longer is always better).
3. Add cheese just before serving.
4. Great by itself or served over a salad.