marinated antipasto salad

by

This marinated antipasto salad brings together creamy fresh mozzarella, artichoke hearts, and briny olives in a seasoned herb oil dressing.

Prep time: 15 minutes

Marinating time: 30 minutes (minimum)

Servings: 6–8

Ingredients

  • 1 lb (450g) Bocconcini or Ciliegine (mini fresh mozzarella balls), drained

  • 1 cup Kalamata olives, pitted

  • 1 cup Castelvetrano or green olives, pitted

  • 1 cup marinated artichoke hearts, drained and halved

  • 1/2 cup sun-dried tomatoes in oil, drained and chopped

  • 1/2 cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 2 cloves garlic, minced

  • 1 tbsp fresh rosemary, finely chopped (plus sprigs for garnish)

  • 2 tbsp fresh parsley, finely chopped

  • 1 tsp dried oregano

  • 1/2 tsp red pepper flakes (optional)

  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Make the Marinade: In a bowl or liquid measuring cup, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, chopped rosemary, parsley, oregano, red pepper flakes, salt, and black pepper.

  2. Combine Ingredients: In a large serving dish or bowl, add the mozzarella balls, Kalamata olives, green olives, artichoke hearts, and sun-dried tomatoes.

  3. Dress and Toss: Pour the marinade evenly over the ingredients. Gently toss with a spoon until everything is evenly coated.

  4. Marinate: Cover and let sit at room temperature for 30 minutes before serving to allow the flavors to meld. For best results, refrigerate for up to 24 hours, but bring to room temperature 20 minutes before serving so the olive oil liquefies.

  5. Garnish & Serve: Top with fresh rosemary sprigs and serve alongside crusty bread or sliced prosciutto.

Would you like suggestions for wine pairings or ideas on how to incorporate these leftover marinated ingredients into pasta or salads?