Ingredients

1/4 cup olive oil (good quality)

1 tsp balsamic vinegar (good quality)

1/2 tsp salt (I used pink himalayan salt)

1/2 tsp ground black pepper

1 tsp fresh oregano, chopped fine

1/4-1/2 cup fresh basil, chopped fine (depending on your taste)

1 clove garlic, crushed

1/4 cup sundried tomatoes, chopped fine

8 oz fresh mozzarella (in water, I used ciliegine balls cut in half), cut into desired size pieces- Note: smaller pieces will pick up more of the marinated flavor

Directions

1.  Whisk everything besides the mozzarella together.  Place in an airtight container.

2.  Gently mix in the mozzarella until evenly coated.

3.  Refrigerate for at least 1 day (3 days is ideal for my taste).  Also, I shake the container a bit once a day just to mix it up.