Italian Cowboy Caviar

Name: Italian Cowboy Caviar
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 (14 oz) can Giadzy Datterini Tomatoes, drained well; ½ cup Castelvetrano olives, pitted and chopped; 1 cup (8 ounces) mozzarella pearls, halved if large; ½ small red onion, finely diced; ¼ cup sliced pepperoncini; ¼ cup fresh basil, chopped; 3 tablespoons Giadzy olive oil; 2 teaspoons Tuscan Herb Blend, or generic Italian seasoning; ½ teaspoon kosher salt, plus more to taste if needed; 2 tablespoons fresh lemon juice, from about 1 lemon; ¼ cup toasted pine nuts; Pita chips, crostini, or sturdy crackers, for serving

20 MINPrep Time

8Servings

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

This is a playful Italian spin on beloved cowboy caviar: briny, crunchy, and scoopable. Packed with colorful antipasti favorites, this is the kind of bowl everyone will hover around at aperitivo hour. Feel free to use fresh tomatoes in summertime - but we adore that a can of ripely-packed tomatoes can be used any time of year to bring on the sweet, fresh flavor. This is a game-changing appetizer you'll be making time and time again.

Italian Cowboy Caviar

Rated 5.0 stars by 1 users

Servings

8

Prep Time

20 minutes

Ingredients

1 (14 oz) can Giadzy Datterini Tomatoes, drained well
½ cup Castelvetrano olives, pitted and chopped
1 cup (8 ounces) mozzarella pearls, halved if large
½ small red onion, finely diced
¼ cup sliced pepperoncini
¼ cup fresh basil, chopped
3 tablespoons Giadzy olive oil

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2 teaspoons Tuscan Herb Blend, or generic Italian seasoning

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½ teaspoon kosher salt, plus more to taste if needed
2 tablespoons fresh lemon juice, from about 1 lemon
¼ cup toasted pine nuts
Pita chips, crostini, or sturdy crackers, for serving

Instructions

In a large bowl, combine the tomatoes, olives, mozzarella, red onion, pepperoncini, and basil.
Drizzle with olive oil, add the Tuscan Herb Blend, salt, and lemon juice. Toss gently to combine. Top with the pine nuts. Taste and adjust seasoning if necessary.
Serve immediately, or refrigerate up to 2 days ahead. Top with more basil if desired upon serving. Enjoy with pita chips, crostini, or crackers.