Description
A vibrant and flavorful antipasto salad featuring creamy mozzarella balls, tangy artichoke hearts, and briny olives marinated in a zesty herb and garlic dressing.
Ingredients
- 8 oz fresh mozzarella balls (bocconcini), drained
- 1 (14 oz) can artichoke hearts, drained and halved
- 1 cup mixed olives (such as Kalamata and Castelvetrano), pitted
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, basil, red pepper flakes, salt, and pepper until well combined.
- Add the mozzarella balls, artichoke hearts, and olives to the bowl. Gently toss to coat all ingredients with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld, stirring occasionally.
- Before serving, let the mixture sit at room temperature for 10 minutes. Garnish with fresh parsley and serve as an appetizer or side dish.
Notes
You can customize the seasonings to taste. For more acidity, add a splash of lemon juice. This dish can be made a day ahead and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian