Twelve 2- to 3-inch mini pitas
2 ounces fresh salted mozzarella, cut into 1/4-inch cubes
1/2 pint grape tomatoes or baby heirloom tomatoes, halved (about 1 cup)
3/4 tablespoon extra-virgin olive oil
1/4 teaspoon flaky sea salt, such as Maldon
1/2 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise into ribbons (or 1/2 cup small fresh basil leaves)
Freshly ground pepper
Trader Joe's mini pitas work especially well. They're tasty and are the smallest we have found.