Description
A vibrant antipasto salad featuring creamy mozzarella balls, tender artichoke hearts, and briny olives, all marinated in a herb-infused olive oil dressing. Perfect as an appetizer or side dish.
Ingredients
- 8 oz fresh mozzarella balls (bocconcini), drained
- 1 cup marinated artichoke hearts, quartered
- 1 cup mixed olives (such as Kalamata, green, and black), 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 freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the mozzarella balls, artichoke hearts, and olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Pour the marinade over the mozzarella mixture and toss gently to coat.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2 hours or overnight.
- Before serving, garnish with fresh chopped parsley. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste. Add other ingredients like roasted red peppers or cherry tomatoes for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian