More Great Recipes: Main Dish

Mediterranean Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 pint grape tomatoes, halved
1 6-ounce container bocconcini (small fresh mozzarella balls), drained
1 paper thin slice prscuitto ham, finely chopped
1/3 cup pitted Kalamato olives, drained
1 tablespoon capers, drained

Dressing:
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1/8 teaspoon black pepper
pinch of sugar
3/4 cup crisco extra virgin olive oil
2 tablespoons chopped chives
2 tablespoons chopped fresh oregano


Place the grape tomatoes, bocconcini, proscuitto, olives and capers in a large bowl; set aside.


In a small bowl, whisk together the white wine vinegar, mustard, black pepper and sugar. Slowly add the olive oil in a steady stream, whisking while pouring; whisk until dressing is well blended. Whisk in the chives and oregano. Pour dressing over salad; gently toss to combine. Refrigerate, covered, several hours or overnight stirring occasionally. Season with additional black pepper if desired.


Pairs Well With


Notes

A dash of local for every season
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