In a large bowl combine 2 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp chopped basil, salt and pepper.
Add the mushrooms and vine tomatoes. Toss to coat and allow to marinade in the fridge for 1 hour.
Braai the mushroom and vine tomatoes until cooked through and they both just begin to have their skins wrinkle. Remove from heat and set aside to cool slightly. Slice the mushrooms into 1 cm wide slices.
Slice the fresh tomatoes into bite sized pieces and tear the mozzarella into small pieces.
On a large platter combine the tomatoes (both fresh and braaied), mushrooms, mozzarella and basil.
Drizzle with the remaining olive oil and balsamic vinegar.
Finish with flaky salt and a few grinds of fresh black pepper.