Oregano and thyme season the marinade for this popular and easy antipasto
8 ounces mozzarella cheese, cut into 1/2-inch cubes 1/2 of a medium green or red sweet pepper, cut into 3/4-inch pieces 1/2 cup almond-stuffed green olives 1/2 cup white wine vinegar 1/3 cup olive oil or salad oil 1 teaspoon dried oregano, crushed 1 teaspoon crushed red pepper 1/2 teaspoon dried thyme, crushed 1 clove garlic, quartered
1. In a 1-quart container combine cheese, sweet pepper, and olives. Set aside. 2. In a saucepan combine vinegar, oil, oregano, crushed red pepper, thyme, and garlic. Cook and stir just until heated through. Cool to room temperature. Pour over cheese mixture; stirring gently to mix. Cover and marinate in refrigerator for at least 1 day or up to 3 days. 3. To serve, let stand at room temperature about 30 minutes. Drain, discarding marinade and garlic. Makes 10 servings.