Description
A vibrant and flavorful antipasto featuring marinated mozzarella pearls, tender artichoke hearts, and briny olives, all tossed in a zesty herb-infused oil.
Ingredients
Scale
For the Crust:
- 1 cup mozzarella pearls (ciliegine)
- 1 cup marinated artichoke hearts, drained and quartered
- 1/2 cup mixed olives (such as Kalamata and Castelvetrano)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the mozzarella pearls, artichoke hearts, and olives.
- In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, red pepper flakes, salt, and pepper.
- Pour the dressing over the mozzarella, artichokes, and olives, and toss gently to coat.
- Stir in the chopped parsley, cover the bowl, and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled or at room temperature as an appetizer or side dish.
Notes
You can customize the seasonings to taste.