Marinated Mozzarella Balls, Artichokes, and Olives

Ingredients

For the Marinade:

½ cup extra-virgin olive oil

2–3 tablespoons red wine vinegar or white wine vinegar

1 garlic clove, finely grated or minced

1 teaspoon dried Italian seasoning

Zest of 1 small lemon

Fresh herbs of choice – thyme, rosemary, oregano, basil, or parsley (chopped)

Salt and freshly ground black pepper, to taste (go light on the salt — the olives add plenty)

For the Main Mix:

1 (12-ounce) jar marinated artichokes, drained

8 ounces mini fresh mozzarella balls (ciliegine), drained

1½ cups pitted and stuffed green olives, drained

For Garnish (Optional):

Ham And Bean Soup

Meat And Potato Casserole

Albondigas Soup

Chopped pistachios, for a crunchy finish

Extra olive oil, for drizzling before serving

Instructions

Step 1: Make the Marinade

In a medium bowl, whisk together the olive oil, vinegar, grated garlic, Italian seasoning, fresh herbs, lemon zest, and a light pinch of salt and pepper.

The mixture should be fragrant and glossy — this is the heart of your flavor.

Step 2: Combine and Marinate

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

Gently toss until all the ingredients are evenly coated in the marinade.

Be careful not to crush the mozzarella; a soft fold is all it takes.

Step 3: Let the Flavors Mingle

Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

During this time, the oil, herbs, and vinegar will soak into the cheese and artichokes, creating a bright, savory infusion.

Step 4: Serve and Finish

Before serving, bring the mixture to room temperature to allow the olive oil to fully liquefy and the flavors to bloom.

Spoon into a shallow serving dish, drizzle with a bit of extra olive oil, and top with chopped pistachios for a touch of crunch and color.