Artichoke and Fresh Mozzarella Salad…..

This is a very simple and fresh spring/summer salad.  I use canned artichoke hearts drained well and cut into halves or you can buy them quartered.  What’s not to love about fresh mozzarella?  You can buy it in many different sizes.  This one is about the size of a cherry tomato.  Simply put all of the salad ingredients into a large bowl and mix…SO EASY, SO ELEGANT!

We’ve got canned artichokes, fresh mozzarella balls (Ciliegine) , a diced and seeded red pepper, fresh finely chopped chives, fresh parsley, olive oil, crushed garlic, salt and pepper, and a splash of balsamic vinegar.  That’s it! (I use chives for a gentle onion flavor.  Raw onions can easily overpower this salad.  I like to taste the mild flavor of the cheese with the fresh herbs…so good!)

These whole milk mozzarella balls come in many sizes for various uses.   When you purchase them from a deli, they’ll weigh just the mozzarella balls first and ask you if you want water.  Go ahead and have them cover them with the mozzarella liquid, they’ll stay moist in the refrigerator before you use them.  Use within a week.

1)  Ovolini-about 1.50 ounce.  About the size of an egg.  Great for slicing and putting into salads or on pizza with fresh basil.
2)  Ciliegine-about 1/3 to 1/2 ounce size.  They’re about the size of a cherry tomato.  Great marinated and make for beautiful appetizers skewered with tomatoes and basil.
3)  Pearle-about .14 ounce.  They’re the size of a large pearl.  Fabulous in salads.

Artichoke and Fresh Mozzarella Salad

4 cans of drained and halved or quartered artichokes
1 pound of mozzarella balls
1 medium red bell pepper, seeded and diced
1/2 cup thinly sliced fresh chives
1/2 cup chopped fresh parsley
1 large clove fresh garlic, crushed
2 tablespoons of olive oil-love first cold pressed, more robust olive flavor, great in salads.  Very green in color:-)
2 pinches of kosher salt, or to your taste
1 pinch of black pepper, or to your taste
1 tablespoon balsamic vinegar

Place artichokes through garlic in a large bowl.  Add the olive oil, salt, and pepper.  Gently toss to coat.   (You do this so that the olive oil, salt and pepper coats and seasons the salad ingredients)  Add the vinegar and gently toss.  Serve immediately or refrigerate until you’re ready to serve.  Makes about eight 3/4 cup servings.  Enjoy!