Recipe: Caprese Salad Extreme

A deli near my house makes a truly awesome caprese salad, but it doesn't seem to be something they make every day, so as my contribution on the Fourth, I sort of reverse-engineered it and added a few touches of my own:

1 1/2 lb mozzarella (the nice fresh squishy stuff or the little balls)
3/4 lb cherry tomatoes
1/3 cup olive oil
1/3 cup balsamic vinegar
6 whole sundried tomatoes, chopped
5 tablespoons chopped fresh basil (or about one-third to half the tube if you buy the stuff I always get)
1/4 large onion, very thinly sliced
2 cloves roasted garlic, chopped (or a big heaping spoonful of the pre-chopped stuff)
1 teaspoon"Italian Seasoning" (I like the Paul Prudhomme Pizza and Pasta Magic)
1/4 teaspoon salt
Oregano and red pepper flakes to taste

Whisk together everything except the onion, cheese, and cherry tomatoes in a large NON-METALLIC bowl (found that out the hard way with previous tomato-based salads). Cut the cheese into cubes and stir in thoroughly, letting rest for a moment. Cut the stems out of the cherry tomatoes and add (if that hard little stem part doesn't bother you like it does me, just stab them a couple of times before tossing them in), followed by onion. Mix thoroughly. For best flavor, cover and let it rest in the fridge overnight before serving.