Drain the mozzarella pearls, artichoke hearts, and kalamata olives. Slice large artichokes in half and pat dry.

In a bowl, combine olive oil, garlic, parsley, herbs, red pepper flakes, salt, and black pepper. Whisk until blended.

Add mozzarella, artichokes, olives, and cherry tomatoes to the marinade. Gently toss to coat.

Cover and refrigerate for at least 1 hour, preferably overnight.

Before serving, let the mixture sit at room temperature for 10-15 minutes.