Description
Yield: Approximately 3½–4 cups
Servings: 6 appetizer portions
Preparation: 15 minutes
Chill: 30–60 minutes
Total: 45–75 minutes
Cooking: None
Ingredients
- Drain and gently blot the mozzarella, olives, peppers, and pepperoncini.
- Whisk the oil, vinegar, seasonings, zest, and black pepper. Stir in garlic and parsley.
- Combine the mozzarella and vegetables in a bowl. Fold in the dressing and half the Parmesan.
- Transfer to a roomy 5–6-cup container. Add the remaining Parmesan.
- Cover and refrigerate for 30–60 minutes.
- Stir gently, taste, and serve in a shallow bowl with optional extra parsley or Parmesan. Keep unused portions refrigerated.
Instructions
- Drain and gently blot the mozzarella, olives, peppers, and pepperoncini.
- Whisk the oil, vinegar, seasonings, zest, and black pepper. Stir in garlic and parsley.
- Combine the mozzarella and vegetables in a bowl. Fold in the dressing and half the Parmesan.
- Transfer to a roomy 5–6-cup container. Add the remaining Parmesan.
- Cover and refrigerate for 30–60 minutes.
- Stir gently, taste, and serve in a shallow bowl with optional extra parsley or Parmesan. Keep unused portions refrigerated.