Marinated Bocconcini With Cherry Tomatoes

Ingredients

• 1/2 cup extra virgin olive oil
• 2 large cloves garlic, minced
• 1/4 teaspoon hot red pepper flakes, or more to taste
• 2 teaspoons dried Italian oregano
• 1 pound bocconcini or ciliegine, halved
• 2 tablespoons salt-packed capers, rinsed and coarsely chopped
• 2 dozen kalamata or Gaeta olives, pitted and quartered
• 1 pound cherry tomatoes, preferably mixed colors, halved
• 1 dozen fresh basil leaves, or more if small, torn into small pieces
• Kosher or sea salt

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