- 1/4 cup balsamic vinegar
- 4 teaspoons chopped fresh oregano
- 3/4 cup olive oil
- 1/8 cup drained canned diced mild green chilies
- 4 green onions, finely chopped
- 4 cups halved cherry tomatoes
- Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.