Marinated Mozzarella Balls, Artichokes, and Olives

Alright — let’s slow down for a second. This one’s not a warm, cozy stew or a bubbling casserole. It’s simple. Cold. Fresh. But man, does it hit. There’s something kind of magical about a bowl of marinated mozzarella, artichokes, and olives — the way everything looks so alive with color and flavor. It’s the kind of thing you make when you don’t want to cook, but you still want something that feels like effort. You know?

Let me tell you what I love about this dish: it’s lazy food that pretends it’s fancy. It’s the thing you bring to a dinner party when you don’t want to bake bread or braise meat, but you still want people to look at you like, “Oh wow, this person knows food.” But you didn’t slave over anything. You just opened a few jars, drained some cheese, and tossed it all together with olive oil and herbs. Done.

And yet… it tastes like summer in Italy. It’s salty from the olives, creamy from the mozzarella, tangy from the artichokes. Everything just kind of soaks into each other, especially if you let it sit for a while. The oil glistens, the herbs cling to the cheese, and suddenly you’ve got something that makes even plain bread taste like vacation.

I’ve made this so many times for casual nights — sometimes it’s part of a bigger spread, sometimes it is the spread. I’ll put it in a big rustic bowl, toss in a few extra sprigs of parsley, and call it dinner with a glass of wine and some crusty bread. Zero regrets.

Ingredients:

• 8 oz mozzarella balls (bocconcini or ciliegine), drained
• 1 cup marinated artichoke hearts, quartered
• ½ cup mixed olives (green and Kalamata), pitted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)
• ¼ tsp crushed red pepper flakes (optional, but I recommend it)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Directions

1. Toss your mozzarella balls, artichokes, and olives together in a big bowl.
2. In a smaller bowl, whisk up the olive oil, vinegar, garlic, herbs, pepper flakes, and a pinch of salt and black pepper.
3. Pour that glorious mix over everything and toss it all gently until it’s glossy and evenly coated.
4. Cover and let it sit in the fridge for at least 30 minutes. Overnight is even better — the flavors deepen, the mozzarella soaks up everything, and it becomes this perfect mix of creamy and tangy.
5. Before serving, sprinkle with fresh parsley and give it a quick toss again.

Serve it cold or just slightly chilled. It’s perfect alongside bread, charcuterie, or a glass of chilled white wine.

Nutritional Info (per serving, serves 6)**

Calories: 190 | Fat: 15g | Saturated Fat: 5g | Carbs: 5g | Sugar: 1g | Protein: 9g

Recipe FAQs

1. Do I have to use fresh mozzarella balls, or can I use the big one and cut it up?
You can totally use the big one. Just cut it into bite-sized chunks. It might be a little softer, so handle it gently, but flavor-wise — no difference.

2. Can I skip the artichokes?
Yeah, but you’ll lose that tangy kick that balances the richness of the cheese and olives. If you’re not an artichoke person, try roasted red peppers instead.

3. How long can this sit in the fridge?
It actually gets better after a few hours. You can store it for up to 2–3 days. Just give it a stir before serving and maybe a drizzle more olive oil.

4. What if I want to make it fancier for guests?
Easy. Add sun-dried tomatoes, a few basil leaves, or even some toasted pine nuts on top. It’ll look stunning and taste next-level without extra work.

5. Can I eat it straight from the bowl with a fork while standing at the fridge door?
You absolutely can. And honestly, that’s probably when it tastes best — fridge-cold, salty, garlicky, and exactly the kind of thing that doesn’t need a plate or occasion.

Marinated Mozzarella Balls, Artichokes, and Olives

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Marinated Mozzarella Balls, Artichokes, and Olives

• Ingredients:

• 8 oz mozzarella balls (bocconcini or ciliegine), drained

• 1 cup marinated artichoke hearts, quartered

• ½ cup mixed olives (green and Kalamata), pitted

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar or red wine vinegar

• 1 clove garlic, minced

• 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)

• ¼ tsp crushed red pepper flakes (optional)

• 2 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

Directions

• Toss your mozzarella balls, artichokes, and olives together in a big bowl.
• In a smaller bowl, whisk up the olive oil, vinegar, garlic, herbs, pepper flakes, and a pinch of salt and black pepper.
• Pour that glorious mix over everything and toss it all gently until it’s glossy and evenly coated.
• Cover and let it sit in the fridge for at least 30 minutes. Overnight is even better — the flavors deepen, the mozzarella soaks up everything, and it becomes this perfect mix of creamy and tangy.
• Before serving, sprinkle with fresh parsley and give it a quick toss again.