Ingredients
- 20–25 small artichoke hearts in water, drained well
- 20–25 mini Roma or Cherry tomatoes
- 20–25 mini fresh mozzarella balls (bocconcini)
- Fresh basil leaves (25 if large, cut in half or 50 smaller)
- 1/4 cup olive oil
- 1 1/4 teaspoon oregano
- 1/2–3/4 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Balsamic Vinegar for drizzling (or this smaller bottle)
Instructions
Skewers
- In a bowl, whisk together the oil, oregano, red pepper flakes, salt, pepper, and garlic powder. Set aside.
- If large, slice the tomatoes and mozzarella in half. To a large bowl, add the tomatoes, drained artichoke hearts, mozzarella and oil mixture. Gently toss to coat. Cover and place in the fridge for at least 30 minutes. Can go up to 8 hours.
- When ready to skewer remove the bowl from the fridge. Grab a skewer and place one tomato piece onto the skewer pushing it up towards the top. Follow that by a basil leaf (or half of one, artichoke heart, cheese, another basil leaf and finish with another tomato slice.
- Repeat until all are skewered. Place on a rimmed serving dish/bowl and, right before serving, drizzle on balsamic vinegar.
Salad
- In a bowl, whisk together the oil, oregano, red pepper flakes, salt, pepper, and garlic powder. Set aside.
- If large, slice the tomatoes and mozzarella in half. To a large bowl, add the tomatoes, drained artichoke hearts, mozzarella and oil mixture. Gently toss to coat. Chop up the basil and stir that in. Cover, place in the fridge for 30 minutes or up to 8 hours. Remove from the fridge, stir again gently and right before serving, drizzle on balsamic vinegar.
Notes
*time does not include fridge rest time
