Marinated Olives, Mozzarella, and Tomato Salad
This post is sponsored by STAR Fine Foods
When it comes to entertaining, I believe that having a handful of simple appetizers or snacks in your recipe arsenal is a must! This Marinated Olives, Mozzarella, and Tomato Salad recipe definitely fits the bill for a quick, simple, and slightly elevated appetizer to serve your guests along with a nice glass of wine.
I used fresh diced mozzarella cheese, cherry tomatoes, and some of my favorite olives, the Pimiento Stuffed Manzanilla Olives from STAR Fine Foods. These olives are the perfect size for so many different recipes so I always like to keep a jar handy.
I used thyme and rosemary for my marinade, but you can always experiment with other herbs like parsley or basil. While the salad is perfectly tasty on its own, I like to eat this with some warm bakery bread. It would also work well with crackers or even over a bed of greens if you are trying to watch your carbs or want something lighter.
And it’s that time of year again, my friends at STAR are running their How Do you O-live Sweepstakes where you all have the chance to win up to $3000 and other great prizes! STAR wants to know how you enjoy olives whether it’s just for snacking, appetizers, or with your favorite dinners. Click the graphic below for more info and to enter the contest!
- 1 cup STAR Fine Foods Pimiento Stuffed Manzanilla Olives
- 8 ounces mozzarella cheese, diced (or fresh bocconcini)
- 1 1/2 cups cherry or grape tomatoes, cut in half
- 1/3 cup STAR Fine Foods Extra Virgin Olive Oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- salt and pepper to taste
- Add the olives, cheese, and tomatoes to a bowl. Then stir in the olive oil, herbs, and salt and pepper. Cover and refrigerate for at least one hour. Serve with fresh sliced bread.
Amount Per Serving: Calories: 410
For other great olive recipes, check these out:
Full Disclosure: This post is part of an ongoing collaboration I have with STAR Fine Foods. While I have been compensated for my work, all opinions and text are my own.