Description
A vibrant and flavorful antipasto featuring creamy mozzarella balls, tender artichokes, and briny olives, all marinated in a zesty herb-infused olive oil.
Ingredients
- 1 cup small mozzarella balls (ciliegine)
- 1 cup marinated artichoke hearts, drained and halved
- 1 cup mixed olives (such as Kalamata and Castelvetrano)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the mozzarella balls, artichoke hearts, and olives.
- In a separate small bowl, whisk together the olive oil, garlic, oregano, red pepper flakes, lemon juice, parsley, salt, and pepper.
- Pour the marinade over the mozzarella mixture and gently toss to coat everything evenly.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor, stirring occasionally.
- Serve chilled or at room temperature as an appetizer with crusty bread or as part of a charcuterie board.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian