Mediterranean Salad

• 1 pint grape tomatoes, halved
• 6 ounces bocconcini, drained
• 1 ounce prosciutto ham, finely chopped
• 13 cup kalamata olive, pitted and drained
• 1 tablespoon capers, drained
• 14 cup white wine vinegar
• 2 teaspoons Dijon mustard
• 18 teaspoon black pepper
• 18 teaspoon sugar
• 34 cup extra virgin olive oil
• 2 tablespoons chives, chopped
• 2 tablespoons 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.

grape tomatoes, bocconcini, ham, kalamata olive, capers, white wine vinegar, mustard, black pepper, sugar, extra virgin olive oil, chives, fresh oregano

Taken from www.food.com/recipe/mediterranean-salad-193179 (may not work)