Marinated Mozzarella, Olives and Cherry Tomatoes

I make pretty this much every week. I use mini mozzarella balls and marinated artichoke hearts. Sometimes green onion/cukes/mint. The oil from the marinated artichokes mixed with a good squeeze of fresh lemon makes an easy dressing.

This salad and a fresh baguette at a picnic: I don't think I'd eat anything else. A must try for this Memorial Day holiday dinner.

A slight variation...use the drained mozzarella "pearls" and one pint or container of cherry/grape tomatoes, halved. Marinate in 1/4 olive oil, 1/4 cup white balsamic vinegar, 1/2 teaspoon dried oregano,1/2 teaspoon dried basil, 2 Tablespoons diced flat parsley or 1 teaspoon dried, 2 or 3 diced garlic cloves, 1 teaspoon salt, ground fresh pepper to taste. Easy as pie and totally addictive! You can make it all year because cherry or grape tomatoes are always good.

Have you ever tried Castelvetrano olives? Yes, they are olives, but their flavor is very mild and buttery. Not briny at all.

Super delicious! I took a big bowl to a potluck dinner and it was inhaled. I used Kalamata olives and marinated artichokes along with the tomatoes and diced my mozzarella. Then just mixed it all together. The colors made for a very appetizing dish. I will be making this all year round.

Made this with Buratta instead of mozzarella. So good with warm crusty Artisanal bread! Also slice the cherry tomatoes, their juices combined with the dressing adds to the flavors!

This is the perfect recipe for when you think you want pizza but what you actually want is salad. Made exactly as written, adjusting for one plus leftovers, and ended up eating an entire ball of buffalo mozzarella for dinner. Not complaining!!

Rene re your question about subbing feta for mozzarella, I did that for one of the two times I made this and it was a great outcome. I prefer using sheep milk feta (like Valbreso or Murray's) or sheep and goat milk feta (like Mt. Vikos). Used Valbreso here.

The salad is terrific! I made it as per recipe, substituting kalamata olives as neither nicoise nor Moroccan were available. Made it in advance and put it in the fridge overnight for guests the next day. Imagine my shock when I removed it from the fridge and saw that the olive oil in the dressing had solidified, making a pretty unappetizing looking mess!! Saved the day by putting it out on our 90 degree porch for about half an hour! Beware, good OO will solidify. Take it out early!

Great salad. I buy the 8.8 oz. package of marinated olives from Trader Joes. The marinade then gives me a head start on the vinaigrette.

If you use mini mozzarella balls, increase the dressing amounts slightly and throw in some fusilli pasta, you have a terrific pasta salad.

Although this may be best at high season for cherry tomatoes during summer, cherry tomatoes can be pretty darned good all year in some markets and this delicious dish extends summer into other months! Made it twice. Once as written. Once subbing feta, cut in cubes, for mozzarella. For the feta dish I didn't use basil leaf garnish. Great both ways. Pretty on plate and pretty perfect to eat with bread to sop up the juices.

Pepperoni is a great addition to this.

Just wondering - Why is this called "marinated mozzarella" when that particular ingredient is not marinated?

Nice change from a traditional caprese salad. Made with manzanilla olives because that’s what we had. It was delicious.