INGREDIENTS
6 ozs
marinated artichoke hearts
1 medium
bell pepper
1 cup
cherry tomatoes
1/2 cup
onion
2 tbsp
kalamata olives
2 cloves
garlic
1 tbsp
capers
1 tbsp
honey
1/4 tsp
pepper flakes
3/4 cup
pearl-sized mozzarella cheese balls
2 tbsp
basil leaves
1 serving
balsamic vinegar