Ingredients:
1 cup fresh mozzarella balls (bocconcini or ciliegine)
1/2 cup marinated artichoke hearts, drained and quartered
1/2 cup mixed olives (green and kalamata), pitted
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon zest
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon chopped fresh parsley
Salt and freshly cracked black pepper to taste
Directions:
In a large bowl, combine the mozzarella balls, artichoke hearts, and olives.
In a small bowl, whisk together olive oil, red wine vinegar, lemon zest, minced garlic, and crushed red pepper flakes.
Pour the marinade over the mozzarella mixture and gently toss to coat evenly.
Add chopped parsley, season with salt and pepper, and toss again.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled or at room temperature as part of an antipasto platter, appetizer board, or light snack.
Prep Time: 10 minutes | Marination Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 210 kcal | Servings: 4 servings