A vibrant, herby antipasto mix of creamy mozzarella balls, tender artichoke hearts, and briny olives—perfectly marinated for appetizers, picnic platters, or entertaining guests.

Ingredients (Serves 6 as an appetizer)

2 garlic cloves, thinly sliced

1 cup mixed olives (green & Kalamata)

1 cup fresh mozzarella balls (bocconcini or ciliegine)

Zest of 1 lemon

1 cup marinated artichoke hearts, quartered

½ tsp red pepper flakes (optional)

1 tbsp chopped fresh parsley

1 tbsp chopped fresh basil (or 1 tsp dried)

Salt & black pepper, to taste

½ cup extra virgin olive oil

How to Make