Description
A vibrant and flavorful antipasto of mozzarella pearls, marinated artichoke hearts, and kalamata olives, all steeped in a zesty herb and garlic olive oil marinade.
Ingredients
Scale
For the Crust:
- 1 (8 oz) container fresh mozzarella pearls, drained
- 1 (12 oz) jar marinated artichoke hearts, drained and quartered
- 1 cup kalamata olives, pitted
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, combine the drained mozzarella pearls, artichoke hearts, and kalamata olives.
- In a separate small bowl or jar, whisk together the olive oil, minced garlic, lemon juice, oregano, red pepper flakes, and a pinch of salt and pepper.
- Pour the dressing over the mozzarella, artichoke, and olive mixture. Add the chopped parsley.
- Gently toss everything together until evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Remove from the refrigerator 15 minutes before serving. Give it a gentle stir and adjust seasoning if necessary before serving.
Notes
You can customize the seasonings to taste.