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Marinated Mozzarella Balls, Artichokes, and Olives

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An easy Mediterranean-inspired appetizer featuring creamy mozzarella balls, tender marinated artichokes, and briny olives tossed in a zesty herb-garlic-lemon marinade.

Ingredients

  • Mini Mozzarella Balls (Ciliegine or Bocconcini): 1 cup – Creamy base that soaks up the marinade flavors.
  • Marinated Artichoke Hearts: 1 cup, quartered – Tangy and tender with a silky bite.
  • Olives: 1 cup, green or Kalamata – Briny contrast that balances the creaminess.
  • Olive Oil: 1/3 cup – Carrier for all the marinade flavor.
  • Red or White Wine Vinegar: 2 tablespoons – Adds bright acidity.
  • Garlic: 2 cloves, finely grated – For deep, savory flavor.
  • Italian Seasoning: 1 teaspoon – Classic herb blend that ties everything together.
  • Fresh Herbs (parsley, basil, thyme): 1 tablespoon, chopped – Brightens the mix.
  • Lemon Zest: 1 teaspoon – Adds fresh citrus aroma.
  • Salt and Pepper: To taste – Essential for balance.
  • Chopped Pistachios (optional): 2 tablespoons – For crunch and color.

Instructions

  1. Mix the Marinade: In a medium bowl, whisk together olive oil, vinegar, garlic, Italian seasoning, fresh herbs, lemon zest, salt, and pepper.
  2. Combine Everything: Add mozzarella balls, artichokes, and olives to the bowl. Gently toss to coat evenly.
  3. Marinate: Cover and refrigerate for at least 30 minutes or up to 24 hours.
  4. Serve and Enjoy: Bring to room temperature before serving. Top with pistachios and extra herbs if desired.

Notes

  • Use fresh mozzarella packed in water for best texture.
  • Substitute white balsamic vinegar for a sweeter twist.
  • Add sun-dried tomatoes or chili flakes for a bold variation.
  • Save leftover marinade as a salad dressing or bread dip.

Nutrition

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