Recipe

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• 1 pint grape tomatoes, halved
• 6 oz bocconcini, drained
• 1 oz prosciutto ham, finely chopped
• 1/3 cup kalamata olive, pitted and drained
• 1 tbsp capers, drained
• 1/4 cup white wine vinegar
• 2 tsp dijon mustard
• 1/8 tsp black pepper
• 1/8 tsp sugar
• 3/4 cup extra virgin olive oil
• 2 tbsp chives, chopped
• 2 tbsp fresh oregano, chopped

• 1 Place the grape tomatoes, bocconcini, proscuitto, olives and capers in a large bowl and set aside.
• 2 In a small bowl, whisk together white wine vinegar, mustard, black pepper, and sugar.
• 3 Slowly add in the extra virgin olive oil in a slow but steady stream whisking while pouring until all the oil is added and the dressing is well blended.
• 4 Whisk in the chives and oregano.
• 5 Pour dressing over salad and gently toss to combine.
• 6 Cover and chill 2-4 hours or overnight to allow the flavors to devolp, stirring occasionaly.
• 7 Season with more black pepper if desired.
• 8 When ready to serve use a slotted spon to transfer into a serving bowl.