Description
A vibrant and flavorful antipasto featuring marinated mozzarella balls, tender artichokes, and briny olives, perfect for entertaining or as a light appetizer.
Ingredients
- 1 pound fresh mozzarella balls (ciliegine)
- 1 (14-ounce) jar marinated artichoke hearts, drained
- 1 cup mixed olives (such as Kalamata and Castelvetrano)
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine the mozzarella balls, drained artichoke hearts, and mixed olives.
- In a separate small bowl, whisk together the olive oil, garlic slices, oregano, red pepper flakes, lemon zest, and lemon juice until well blended.
- Pour the marinade over the mozzarella mixture and gently toss to coat all ingredients evenly.
- Season with salt and pepper to taste, then stir in the chopped parsley.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor, stirring occasionally.
- Serve chilled or at room temperature with crusty bread or as part of an antipasto platter.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian