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TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4-6 servings

Ingredients

  • 1 pint grape tomatoes, halved
  • 1 container (8 ounces) small fresh mozzarella cheese balls, drained
  • 1 thin slice prosciutto, finely chopped
  • 1/3 cup pitted Greek olives, drained
  • 1 tablespoon capers, drained
  • DRESSING:
  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon pepper
  • Pinch sugar
  • 3/4 cup Crisco® Extra Virgin Olive Oil
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh oregano

Directions

  1. In a large bowl, combine tomatoes, mozzarella, prosciutto, olives and capers; set aside.
  2. For dressing, in a small bowl combine the vinegar, mustard, pepper and sugar. Slowly whisk in the oil in a slow steady stream. Stir in chives and oregano. Pour dressing over tomato mixture; toss well to combine. Cover and refrigerate for several hours or overnight; stirring occasionally.
  3. To serve, transfer tomato mixture to a serving bowl using a slotted spoon. Garnish with fresh oregano sprigs if desired. Yield: 4-6 servings.
Originally published as Mediterranean Salad in Taste of Home Cooking School Collection Spring 2009, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 18, 2013

Did this get misnamed? I don't think it's pizza....I'd call it a salad. Looks good, but definatally NOT pizza! ! ! !

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