Description
A vibrant antipasto salad featuring creamy mozzarella balls, tender artichoke hearts, and briny olives marinated in a zesty herb-infused vinaigrette. Perfect as a starter or a light meal.
Ingredients
- 8 oz fresh mozzarella balls (bocconcini)
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1 cup mixed olives (Kalamata, green, or castelvetrano)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium bowl, combine the mozzarella balls, artichoke hearts, and olives.
- In a small jar or bowl, whisk together olive oil, red wine vinegar, minced garlic, basil, oregano, red pepper flakes, salt, and pepper.
- Pour the marinade over the cheese and vegetables, tossing gently to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature, garnished with fresh parsley.
Notes
You can customize the seasonings to taste. For extra flavor, add sun-dried tomatoes or roasted red peppers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian-inspired