Prep Time
15 Mins
Yield
Serves 4-6

How to Make It

Step 1

PLACE grape tomatoes, bocconcini, proscuitto, olives and capers in large bowl.

Step 2

WHISK together white wine vinegar, mustard, black pepper and sugar in small bowl. Slowly add olive oil in a steady stream, whisking while pouring. Whisk until dressing is well blended. Whisk in chives and oregano. Pour dressing over salad. Gently toss to combine.

Step 3

REFRIGERATE, covered, several hours or overnight to allow flavors to develop, stirring occasionally. Season with additional black pepper if desired.

Step 4

TRANSFER tomato mixture to a serving bowl using a slotted spoon. Garnish with fresh oregano sprigs, if desired. Serve.

Step 5

 

Step 6

TIP: Using a mixture of red and yellow grape tomatoes adds variety and interest.

Step 7

 

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