Whisk the dressing ingredients together to combine. Taste to adjust any of the ingredients to your liking.
Halve or quarter your cherry tomatoes, depending on size. Add them to a salad bowl.
Add the mozzarella balls, onions, olives. Note: I like to toss the mozzarella with a little olive oil and Italian seasoning before adding to the salad. This is optional.
Toss the salad with enough dressing to moisten well. Serve topped with fresh basil and fresh cracked black pepper to taste.
This salad is best served soon after you make it. You can cover loosely and let sit on the counter for up to an hour before serving. Otherwise it should be refrigerated. Note: tomatoes do not do well in the refrigerator, they get mushy, so I don't recommend making this salad more than an hour ahead. You can prep the other ingredients ahead, just don't cut the tomatoes until ready to serve.