Description
A quick and flavorful no-cook Mediterranean appetizer made with mozzarella balls, marinated artichokes, and olives tossed in a fragrant herb and citrus dressing.
Ingredients
- 250 g mozzarella balls (bocconcini or ciliegine), drained
- 1 cup marinated or canned artichoke hearts, drained and halved
- 1 cup mixed olives (green and black), pitted
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, chopped
Instructions
- Drain the mozzarella balls and gently pat them dry with a paper towel.
- If needed, cut artichoke hearts into smaller bite-sized pieces.
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, dried basil, red pepper flakes, salt, and black pepper until well combined.
- Add mozzarella, artichokes, and olives to the bowl.
- Gently toss everything until evenly coated in the marinade without breaking the mozzarella.
- Add chopped parsley and fresh basil, then gently mix again.
- Transfer to a covered container and refrigerate for at least 2 hours or overnight for best flavor.
- Before serving, let sit at room temperature for 15–20 minutes and stir lightly.
Notes
- Best flavor develops after overnight marination.
- Can be served as an appetizer, side dish, or salad topping.
- Add cherry tomatoes or roasted peppers for variation.
- Serve with crusty bread or crackers.
- Do not freeze as texture will be affected.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook / Marinated
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 40 mg
