Description
A vibrant and easy antipasto salad featuring creamy mozzarella balls, tangy artichoke hearts, and briny olives, all marinated in a zesty herb-infused olive oil dressing. Perfect as a starter or a light side dish.
Ingredients
- 8 oz (225g) fresh mozzarella balls (bocconcini)
- 1 cup artichoke hearts, quartered (canned or marinated)
- 1 cup mixed olives (such as Kalamata and Castelvetrano), pitted
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
Instructions
- Drain the mozzarella balls and artichoke hearts (if using canned). Pat dry with paper towels.
- In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, salt, and pepper.
- Add the mozzarella balls, artichoke hearts, and olives to the bowl. Gently toss to coat with the marinade.
- Stir in the fresh parsley and lemon zest.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste. For a more intense flavor, marinate for up to 24 hours. Add cherry tomatoes or roasted red peppers for extra color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian