Ingredients
8 oz fresh mozzarella balls (bocconcini or ciliegine)
1 cup marinated artichoke hearts, drained and halved
½ cup assorted olives (Kalamata, green, or black), pitted
¼ cup extra virgin olive oil
2 cloves garlic, thinly sliced
1 tsp red pepper flakes (optional, for mild heat)
1 tsp dried oregano
1 tsp dried basil or fresh basil leaves
1 tsp lemon zest
1–2 tbsp fresh lemon juice
Salt & freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Marinade
In a medium bowl, whisk together olive oil, garlic, red pepper flakes, oregano, basil, lemon zest, and lemon juice. Season lightly with salt and black pepper.
Step 2: Combine Ingredients
Add the mozzarella balls, artichoke hearts, and olives to the bowl. Toss gently until all pieces are coated in the marinade.
Step 3: Marinate
Cover and refrigerate for at least 1 hour (up to overnight) to let flavors meld. Stir gently halfway through if possible.
Step 4: Serve
Serve chilled or at room temperature as an appetizer, antipasto platter addition, or a salad topper.
🕒 Prep Time: 10 minutes
⚡ Marinate Time: 1 hour – overnight
🍽 Servings: 4–6j