In a mixing Bowl add the tomatoes and mozzarella pieces and mix together.
Next add the oregano, sugar, onion powder, fresh basil and chopped onion.
Pour the olive oil into the mixture and stir together. Add the salt, pepper and balsamic vinegar and mix it to incorporate into the tomato and mozzarella salad.
You can serve it right away but it tastes better if you can let it rest in the refrigerator for at least 45 minutes and then serve it slightly chilled.
12 ounces cherry tomatoes, cut in half
12 ounces mozzarella ‘ciliegine’ (pieces of fresh mozzarella cheese shaped as round cherries) same size as cherry tomatoes or regular fresh mozzarella packed in water, then drained and cut into one inch pieces.
½ teaspoon dried oregano
½ teaspoon onion powder
2 tablespoons fresh basil, finely chopped
½ cup red onion, finely chopped
3 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon balsamic vinegar
½ cup shaved parmesan cheese