1/4 cup extra
virgin olive oil
12 ounces (about 2 cups) mozzarella, cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces*
1 (14-ounce) can whole pitted ripe olives, drained
1 tablespoon white vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon finely chopped fresh garlic
1 teaspoon finely chopped onion