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
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1/8 teaspoon pepper
3/4 cup Crisco® Extra Virgin Olive Oil
2 tablespoons minced chives
2 tablespoons minced fresh oregano
In a large bowl, combine tomatoes, mozzarella, prosciutto, olives and capers; set aside.
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.
To serve, transfer tomato mixture to a serving bowl using a slotted spoon. Garnish with fresh oregano sprigs if desired.