Dessert

Marinated Mozzarella, Artichokes, and Olive Salad Recipe

Bylina Carter November 20, 2025November 20, 2025

Introduction

This Marinated Mozzarella Balls, Artichokes, and Olives salad is a vibrant and flavorful dish perfect for entertaining or a light snack. Combining creamy mozzarella, tangy artichokes, and briny olives, it’s effortlessly delicious and easy to prepare.

A white bowl filled with a mix of food layers: the bottom layer is light yellow olive oil. On top, there are soft, creamy white mozzarella balls sprinkled with green herbs and tiny red bits. Light green artichoke hearts are cut into wedges and scattered throughout, some leaning on the mozzarella. Green olives with a smooth, shiny texture are placed evenly. Bright red roasted cherry tomato halves add a splash of color, each filled with a few pale pine nuts. The dish is covered with small pine nuts and chopped herbs, creating a fresh, textured look on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup olive oil
2–3 tablespoons red or white wine vinegar

1 garlic clove, finely grated
1 teaspoon dried Italian seasoning

Fresh herbs (thyme, rosemary, oregano, basil, or parsley)
Zest of 1 small lemon

Salt and pepper to taste (go easy on salt)
1 jar marinated artichokes (12 oz), drained
8 ounces mini fresh mozzarella balls (ciliegine), drained

1½ cups pitted & stuffed green olives, drained
Chopped pistachios for garnish (optional)

Instructions

Step 1: In a large mixing bowl, whisk together olive oil, vinegar, grated garlic, dried Italian seasoning, lemon zest, fresh herbs, salt, and pepper until well combined.

Step 2: Add the drained artichokes, mozzarella balls, and green olives to the bowl.
Step 3: Gently toss everything until evenly coated with the marinade.
Step 4: Let the mixture marinate for at least 30 minutes at room temperature to allow flavors to meld.

Step 5: Just before serving, drizzle with a bit more olive oil and sprinkle chopped pistachios on top if desired.
Step 6: Serve at room temperature for the best flavor experience.

Tips & Variations

Use a variety of fresh herbs for a more complex flavor profile, or try adding a pinch of red pepper flakes for a subtle heat.

Swap the green olives for Kalamata or black olives if you prefer a different taste.
For a nut-free version, omit the pistachios garnish or substitute with toasted breadcrumbs for crunch.

Storage

Store the marinated mixture in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving and give it a gentle stir. Avoid storing for too long to keep the mozzarella fresh and prevent the herbs from losing flavor.

How to Serve

A white bowl filled with a mix of marinated ingredients showing several layers and colors: the bottom layer is a golden-yellow olive oil base with herbs scattered throughout, sitting beneath a mix of green artichoke hearts sliced into wedges, whole green olives, and small white mozzarella balls. Bright red sun-dried tomato halves add a pop of color on top, along with some pine nuts sprinkled over the dish. The textures range from soft mozzarella and artichokes to the firm olives and wrinkled tomatoes, all coated lightly with herbs and oil. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can prepare the salad a few hours ahead or the day before. Marinating allows the flavors to develop, but for best texture, add fresh herbs and garnishes just before serving.