Marinated Mozzarella Balls, Artichokes, and Olives

🧀 Ingredients

• Mozzarella balls (bocconcini): 8 oz (about 225 g), drained

• Artichoke hearts: 1 cup, quartered (canned or jarred, drained)

• Mixed olives: 1 cup (green & black, pitted)

• Roasted red peppers: ½ cup, sliced (optional but adds color)

• Garlic: 2 cloves, minced

• Fresh herbs: 2 tbsp chopped parsley + 1 tsp chopped fresh thyme or oregano

• Olive oil: ½ cup

• Lemon zest: 1 tsp

• Red pepper flakes: ½ tsp (optional, for a little heat)

• Salt & black pepper: to taste

🥣 Instructions

1. Prepare Ingredients:
   Drain the mozzarella balls and pat them dry. Drain artichokes and olives as well.

2. Mix Marinade:
   In a medium bowl or jar, combine olive oil, minced garlic, fresh herbs, lemon zest, red pepper flakes, salt, and black pepper.

3. Combine:
   Add mozzarella balls, artichokes, olives, and roasted red peppers to the marinade. Toss gently so everything is coated.

4. Marinate:
   Cover and refrigerate for at least 1 hour (or up to 24 hours) to let the flavors blend.

5. Serve:
   Bring to room temperature before serving. Garnish with extra parsley or fresh basil. Serve with toasted baguette slices or crackers.

💡 Tips

• For extra flavor, add a splash of white wine vinegar or a squeeze of fresh lemon juice.

• Use high-quality olive oil and marinated artichokes for the best taste.

• Store in an airtight container in the fridge for up to 3 days.