Instructions
Step 1: Drain the artichoke hearts, mozzarella pearls, and roasted red peppers thoroughly.
Step 2: Cut the artichoke hearts into quarters if they are not already cut. Slice the roasted red peppers into strips.
Step 3: In a large mixing bowl, combine the artichoke hearts, mozzarella pearls, green olives, Kalamata olives, and roasted red peppers.
Step 4: In a small bowl, whisk together the olive oil, red wine vinegar, garlic, parsley, basil, oregano, crushed red pepper flakes, salt, and black pepper.
Step 5: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Step 6: Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
Step 7: Toss gently again before serving and transfer to a serving bowl.
Step 8: Garnish with additional fresh herbs if desired and serve chilled or at room temperature.
Storage and Reheating Tips
Store the salad in an airtight container in the refrigerator for up to 4 days.
Stir gently before serving, as the dressing may settle at the bottom.
This salad is best served cold or at room temperature and does not require reheating.
If preparing ahead, add fresh herbs just before serving for the brightest flavor and appearance.
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