Marinated Mozzarella Balls, Artichokes, and Olives

by

🧀 Marinated Mozzarella Balls, Artichokes, and Olives Recipe

📝 Ingredients:

  • 8 oz fresh mozzarella balls (bocconcini or ciliegine), drained

  • 1 cup marinated artichoke hearts, quartered

  • 1 cup mixed olives (such as Kalamata, Castelvetrano, or green), pitted

  • 1/4 cup extra virgin olive oil

  • 2 tbsp red wine vinegar or white balsamic vinegar

  • 2 cloves garlic, thinly sliced

  • 1 tsp lemon zest (optional)

  • 1 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh basil or oregano

  • 1/2 tsp red pepper flakes (optional, for heat)

  • Salt and black pepper, to taste

🥣 Instructions:

  1. Drain & prep: Pat dry the mozzarella balls with paper towels. Drain artichokes and olives if packed in brine.

  2. Combine: In a large bowl or jar, combine mozzarella, artichokes, and olives.

  3. Make marinade: In a separate bowl, whisk together olive oil, vinegar, garlic, lemon zest, herbs, red pepper flakes, salt, and pepper.

  4. Toss or pour: Pour the marinade over the mozzarella mixture. Gently toss to coat everything evenly.

  5. Marinate: Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

  6. Serve: Bring to room temperature before serving. Serve with toothpicks or as part of a charcuterie board.

❓ Q&A

Q1: Can I use dried herbs instead of fresh?

A: Yes! Use 1/3 the amount (e.g., 1 tsp dried parsley or oregano). The flavor is more concentrated.

Q2: How long does it last in the fridge?

A: Up to 5 days in an airtight container. The flavor deepens over time.

Q3: Can I use pearl mozzarella instead of bocconcini?

A: Absolutely. Pearl mozzarella works well and is even easier to serve as a finger food.

Q4: What kind of olives work best?

A: A mix adds variety. Use Kalamata for briny depth, Castelvetrano for buttery sweetness, and green olives for tang.

Q5: Do I have to marinate it overnight?

A: Not necessarily, but it tastes much better if marinated for at least 1 hour. Overnight is ideal for flavor.

Q6: Can I add anything else to the mix?

A: Yes! Try adding:

  • Cherry tomatoes

  • Roasted red peppers

  • Capers

  • Sliced salami or prosciutto (if not vegetarian)

Q7: Is this dish served hot or cold?

A: It’s typically served cold or at room temperature. Great for summer or antipasto platters.

Leave a Comment