- 1 pound bocconcini (small mozzarella balls, 1-inch diameter)
- 2 cups assorted cherry tomatoes
- 1 tablespoon chopped fresh oregano leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
- Fresh oregano sprigs for garnish
- In a bowl, gently stir together bocconcini, tomatoes, chopped oregano, red pepper flakes and olive oil until combined. Season with salt and pepper. Spoon onto a platter; garnish with oregano sprigs.