Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Salad: 
Dressing:

Directions

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

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.

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

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

Cook's Note

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

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Gina's Orzo Salad

Recipe courtesy of The Neelys

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.