Byrdhouse Marinated Tomatoes and Mushrooms

¼ cup balsamic vinegar

⅓ cup vegetable oil

1 ½ teaspoons white sugar

½ teaspoon salt

½ teaspoon ground black pepper

12 ounces cherry tomatoes, halved

1 (8 ounce) package fresh mushrooms

2 green onions, sliced

½ cup chopped fresh basil

Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.