Description
A vibrant and easy antipasto salad featuring marinated mozzarella balls, artichoke hearts, olives, and cherry tomatoes in a zesty herb-infused oil.
Ingredients
Scale
For the Crust:
- 1 (8 oz) container fresh mozzarella balls (ciliegine)
- 1 (12 oz) jar marinated artichoke hearts, drained
- 1 cup mixed olives (such as Kalamata and Castelvetrano)
- 1 pint cherry tomatoes, halved
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, and red pepper flakes to create the marinade.
- Add the drained mozzarella balls, artichoke hearts, mixed olives, and halved cherry tomatoes to the bowl.
- Gently toss all ingredients until everything is evenly coated in the marinade.
- Season with salt and black pepper to taste. Fold in the chopped fresh basil.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste.