Almost, but not quite because it is so delicious and perfect for those impromptu summer get togethers.
Welcome to this month's edition of the Improv Cooking Challenge.....
This month's ingredients were Olives and Cheese. I love Blue Cheese Stuffed Olives so I thought this was a great challenge. I thought about making Blue Cheese Stuffed Olives but I didn't. Perhaps another time..or....I could just keep buying them at the olive counter of the deli.
So, how did I come up with this salad I'm sharing today?
I was pulling stuff out of the refrigerator and pantry to make an Appetizer Tray. I like putting out a tray of different items so my guests have a nice assortment from which to choose. And it is a great way to use up all those little odds and ends in your cupboards and fridge.
So I had pulled out some Roasted Peppers and some Olives. As I was putting together the tray I remembered about this month's challenge. I always have cheese in my refrigerator and thought that these baby mozzarella balls would be perfect mixed with the olives and peppers.
The peppers were already jarred in a marinade so I kept that and drained the olives and cheese. Added them all together and let it set for the flavors to meld together until right before I was going to put out the tray. I only had a couple of hours but if you know you are serving this it can be held up to a couple of days in the refrigerator. I drained the salad before serving.
I'm anxious to see what the others created using Olives and Cheese. Let's go visit their posts.
#improvcookingchallenge, #appetizers, #salad, #easy, #quick
Appetizers, Salad
Italian
Marinated Pepper Olive and Mozzarella Salad
This wonderful salad is the perfect addition to your next Charcuterie Board or Appetizer Tray. It is so simple to throw together that I'm almost embarrassed to share it with you
prep time: 5 minscook time: total time: 5 mins
ingredients
1 (12 oz) jar Roasted and Marinated Red Peppers
7 oz. assorted olives, drained
4 oz. baby mozzarella balls, drained
instructions
Pour the Red Peppers along with the marinade into a large bowl. Stir in the olives and mozzarella. Refrigerate for at least 2 hours and up to two days. Drain and serve as a side to grilled meats, as a topping for crostini, or as a part of a Charcuterie Plate.
Property of A Day in the Life on the Farm
Created using The Recipes Generator
I need to come to your house if that's the snack tray you put out! Talk about having all of the yummies!
ReplyDeleteThanks Colleen, I would love to have you. What fun would that be?!!
DeleteI agree with Colleen! Olives are a weakness for me, this looks fabulous.
ReplyDeleteThank you Tina.
DeleteI also thought of making blue cheese stuffed olives as that's the only kind I really like. What an easy appetizer for any party!
ReplyDeleteIt sure is Nichole.
DeleteI only like black olives. But those little balls of mozzarella look yummy!
ReplyDeleteOlives are definitely an acquired taste. Frank doesn't care for them at all. I can't get enough of them.
Deletethat's a lovely salad, Wendy with a Mediterranean touch to it..
ReplyDeleteAnd how do I get on to this group - Improv cooking ? is that an FB group as well? pls do ping me the details offline pls. TIA.
It is a facebook group Kalyani. I don't know how to ping though, so sorry. Here is a link to the facebook page though. You are welcome to join us. https://www.facebook.com/groups/improvcooking/?ref=br_rs
DeleteThe tray with these Roasted pepper's with baby mozzarella balls, look so tempting, wish could have a some of this.
ReplyDeleteI wish you were here to share with Sneha.
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