Shelwood's Tomato & Mozzarella Salad

1 pint grape tomatoes
1 9 oz pkg fresh mozzarella (cherry size), drained
1/4 cup sweet basil, julienned

2 tbsp extra virgin olive oil
1 tbsp + 2 tsp rice wine vinegar
1 tsp balsamic vinegar

1 tsp minced garlic (fresh or dried)
1 tsp mixed Italian seasonings
1/2 tsp kosher salt
1/8 tsp black pepper
1/8 tsp onion powder

Combine oil, vinegar and seasonings. Toss tomatoes, cheese and fresh basil with vinaigrette. Pack tightly in a sealable container. If possible, refrigerate overnight, turning over to fully marinate. Bring to room temperature before serving.