Marinated Mozzarella Balls with Artichokes and Olives – Easy Tips

1 cup fresh mozzarella balls (bocconcini or ciliegine), drained

1 cup marinated artichoke hearts, quartered

1 cup mixed olives (Kalamata, green, or your choice), pitted

1/4 cup extra virgin olive oil

1 tablespoon red wine vinegar

2 garlic cloves, thinly sliced

1 teaspoon lemon zest

1/2 teaspoon crushed red pepper flakes (optional)

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Salt and black pepper to taste

In a medium bowl, whisk together olive oil, red wine vinegar, garlic slices, lemon zest, red pepper flakes, salt, and pepper.

Add the mozzarella balls, artichokes, and olives to the bowl.

Gently toss until everything is evenly coated in the marinade.

Fold in fresh basil and parsley.

Cover and refrigerate for at least 1 hour (or up to 24 hours for stronger flavor).

Let it sit at room temperature for 10–15 minutes before serving to allow the oil to loosen up.

Serve with toothpicks or crusty bread as an appetizer or side.

Find it online: https://www.cookwam.com/marinated-mozzarella-balls-with-artichokes-and-olives/