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Marinated Rainbow Medley

20 min
4 servings

Bright, colorful, and impossibly easy, this Marinated Rainbow Medley is one of those recipes that feels elegant but takes almost no effort. I love serving it as an appetizer when friends come over — it looks beautiful on a platter, and the combination of tangy artichokes, briny olives, sweet cherry tomatoes, and creamy mozzarella is an instant crowd-pleaser. There are countless ways to vary the marinade, so you can tailor the flavors to your mood or what’s in season: swap the apple cider vinegar for balsamic, add capers for extra brine, or stir in a teaspoon of honey for a touch of sweetness.

Personally, I often marinate tiny mozzarella balls together with cherry tomatoes because the contrast of creamy cheese and juicy tomatoes soaks up the bright, herb-infused oil beautifully. Leaving the garlic cloves in their skins while they steep gives the whole mix a gentle, roasted garlic aroma without overpowering the other ingredients. Fresh basil and thyme bring aromatic lift, while red pepper flakes add just enough heat to keep each bite exciting.

This salad is wonderfully make-ahead — give it at least three hours in the fridge (overnight is even better) so the flavors can marry. Serve it cold with warm, crusty baguette, or use it as a colorful topping for salads, crostini, or grilled fish. Keep any leftovers tightly sealed in the refrigerator for a few days; the flavors will only deepen. Play with the proportions and ingredients until you find your perfect version — that’s the joy of this simple, versatile medley.

Servings: 4

Ingredients

Cooking Instructions

1

Toss all the ingredients into a large jar.

2

Seal it tight and give it a good shake to blend those amazing flavors.

3

Pop it in the fridge for about 3 hours to let the magic happen.

4

Serve it cold as a mouthwatering appetizer, and pair it with warm, crispy baguette for an unforgettable treat!

Chef's Note

- Marinating time: allow at least 3 hours, preferably overnight. The longer it sits, the more the flavors meld — mozzarella is at its best after about 3–12 hours.

- Preparation: drain and pat dry canned artichokes and mozzarella balls to prevent a watery marinade. Halve larger cherry tomatoes.

- Garlic in the skin: leaving garlic cloves unpeeled gives a gentle, mellow garlic aroma. For a stronger garlic flavor, peel and crush or finely chop the cloves.

- Acidity and oil balance: apple cider vinegar plus lemon provides bright acidity. For a sweeter note, substitute part of the vinegar with balsamic, or reduce acidity by adding a little more oil.

- Salt and heat: taste as you go — many olives are already quite salty, so add extra salt sparingly. Adjust red pepper flakes to your preferred level of heat.

- Variations: try adding capers, sun‑dried tomatoes, roasted peppers, pine nuts, or fresh cucumber. For a vegan version, replace mozzarella with pan‑seared tofu or a marinated vegan cheese.

- Serving suggestions: serve cold with warm, crusty baguette or crackers, use as a topping for bruschetta, or pair with a green salad or grilled/roasted fish.

- Storage: keep in an airtight jar in the refrigerator for up to 3–4 days. Remove from the fridge 15–20 minutes before serving so the oil loosens and aromas become more pronounced.

- Food safety: because this recipe contains dairy (mozzarella), do not leave it at room temperature for more than 2 hours.

- Scaling: the recipe scales easily — aim for roughly 1 part acid (vinegar/ lemon) to 5–7 parts oil to maintain a balanced marinade.

- Presentation tip: give the jar a gentle shake before serving, garnish with fresh basil, and consider a little lemon zest or thinly sliced red onion for extra color and contrast.