Ingredients
Scale
Mixture
- 1 cup drained sliced pepperoncini
- ½ cup drained pitted Kalamata olives
- ½ cup drained pitted green olives
- 1 cup drained mozzarella pearls
- ½ red bell pepper, thinly sliced
- ¼ small red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 1 teaspoon dried oregano
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon
- 1 teaspoon honey
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Up to ¼ teaspoon kosher salt, to taste
- ¼ teaspoon red pepper flakes, optional
Instructions
- Drain cheese, olives, and pepperoncini well. Prepare and dry fresh vegetables and herbs.
- Whisk dressing ingredients, holding added salt until tasting.
- Combine mixture ingredients in a bowl. Fold in dressing gently until evenly coated.
- Transfer to a clean jar or covered container with any remaining dressing. Refrigerate immediately for at least 4 hours or overnight.
- Remove a serving portion, allow 10–15 minutes to temper if desired, stir, and serve. Keep the rest chilled.