Marinated Cheese & Olive Antipasto
User Reviews
5
Marinated Cheese & Olive Antipasto
Description
Marinated Cheese & Olive Antipasto features a blend of black and green olives with pepperoncini peppers and diced red bell pepper, tossed with cubed cheddar cheese. The mixture is coated in a vinaigrette combining olive oil, red wine vinegar, garlic powder, oregano, red pepper flakes, basil, and black pepper. This combination delivers a balanced flavor profile with salty, tangy, and mildly spicy notes. The marination process, lasting between two to three hours in the refrigerator, allows the flavors to intensify and the texture of the ingredients to meld. This antipasto is well-suited as an appetizer or a side addition to meals, offering a variety of textures from the firm cheese to the softer olives and crunchy bell pepper.
Ingredients
- 4 tbsp. olive oil
- 1 1/2 tbsp. red wine vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. oregano dried
- 1/4 tsp. red pepper flakes
- 1/2 tsp. basil dried
- pinch black pepper
- 6 oz. black olives drained, medium, whole, canned
- 7 oz. green olives drained, medium, pimiento-stuffed, jarred
- 12 oz. Pepperoncini peppers drained, whole, jarred
- 1/2 cup red bell pepper diced
- 8 oz. cheddar cheese cubed, block
Instructions
- First, make the vinaigrette. In a small bowl or mason jar, add the olive oil, red wine vinegar, garlic powder, oregano, red pepper flakes, basil, and pepper. Stir in a bowl or shake mason jar until combined and set aside.
- To a large bowl, add the black olives, green olives, pepperoncini, red bell pepper, and cheese. Pour the vinaigrette over everything in the bowl and stir until everything is coated. Marinate in the fridge for 2-3 hours, stirring every now and then to make sure everything is well-coated. Serve and enjoy!
User Reviews
Overall Rating
5
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