Description
A no-cook appetizer with fresh mozzarella, mixed olives, Parmesan, lemon, garlic, and herbs.
Prep: 15 minutes | Marinate: 1–4 hours | Servings: 8
Ingredients
Scale
- 16 ounces fresh mozzarella pearls, drained and gently dried
- 1 cup mixed pitted olives, drained
- ¼ cup extra-virgin olive oil
- ¼ cup finely grated Parmesan
- 3 garlic cloves, finely minced, or less to taste
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes, or less to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
Instructions
- Drain and gently dry mozzarella and olives. Halve unusually large olives.
- Whisk oil, Parmesan, garlic, lemon juice, zest, dried seasonings, pepper flakes, and black pepper.
- Add mozzarella and olives and fold gently to coat.
- Fold in fresh herbs, reserving a little for garnish if desired.
- Cover and refrigerate at least 1 hour, preferably 2–4 hours.
- Stir gently from the bottom before serving. Let only the serving portion stand briefly if needed to soften cold oil.
- Garnish and serve with desired accompaniments.
Storage: Refrigerate at 40°F or below and enjoy within 3 days, or sooner according to ingredient labels. Not suitable for pantry storage or canning. Freezing is not recommended for texture.
Estimated nutrition: Approximately 230–280 calories and 11–14 grams protein per one-eighth batch before accompaniments. Actual products and dressing consumption determine the total.