1/4 cup Balsamic Vinegar
4 tsp chopped fresh oregano
3/4 cup Extra-Virgin Olive Oil (Picual Olive Oil and Frantoio Olive Oil work well here)
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 chiles and green onions. (Can be made 6 hours ahead, keep covered and chilled.)
Add tomatoes, tossing to coat. Season with salt and pepper.