1 pound bocconcini (small mozzarella balls, 1-inch diameter)
2 cups assorted cherry tomatoes (red, yellow, orange, pear-shaped, grape-sized, etc.)
1 tablespoon chopped fresh oregano, plus fresh oregano sprigs, as a garnish
1/4 teaspoon crushed red pepper flakes
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
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