Marinated Mozzarella, Artichoke & Olive Antipasto
Creamy mozzarella balls are marinated with briny olives, tender artichoke hearts, fresh herbs, and a garlicky olive oil vinaigrette. This chilled antipasto is packed with bold, zesty flavors — perfect for pairing with crusty bread, crackers, or wine.
Time:
Prep Time: 15 minutes
Marinate Time: 2–24 hours (for best flavor)
Total Time: ~15 minutes active + chill time
Ingredients
1 cup mozzarella pearls (or cubed fresh mozzarella)
1 cup marinated artichoke hearts, quartered
1/2 cup pitted kalamata or green olives
1/4 cup roasted red peppers, sliced (optional)
2 tbsp chopped sun-dried tomatoes (optional)
1 garlic clove, minced
2 tbsp chopped fresh parsley or basil
1 tsp dried oregano
Zest of 1 lemon + 1 tbsp lemon juice
1/4 tsp crushed red pepper flakes (optional)
1/3 cup extra virgin olive oil
Salt & pepper, to taste
Instructions:
Combine ingredients:
In a medium bowl or jar, add mozzarella, artichokes, olives, garlic, herbs, lemon zest and juice, and optional ingredients like peppers or sun-dried tomatoes.
Add marinade:
Pour olive oil over everything. Add oregano, red pepper flakes (if using), and season with a little salt and black pepper.
Mix and chill:
Stir gently to coat everything evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours, stirring occasionally.
Serve:
Bring to room temperature before serving for best flavor. Drizzle with extra olive oil if needed. Serve with toothpicks, crusty bread, or alongside cheese and charcuterie.
Tips & Variations:
Use bocconcini or ciliegine: mozzarella for an elegant look.
Add extras:Marinated mushrooms, pepperoncini, capers, or cherry tomatoes.
Make it vegan: Skip mozzarella and add chickpeas or grilled zucchini.
Make ahead: Even better the next day as the flavors meld!
Nutritional Information
Calories:180 kcal
Protein:6g
Carbs:4g
Fat:15g
Fiber: 2g
Sugar: 1g