🧀 Marinated Mozzarella (Italian-Style)
Ingredients
For the cheese:
- 1 lb (450 g) fresh mozzarella balls (bocconcini, ciliegine, or cubed mozzarella)
For the marinade:
- 1 ½ cups extra-virgin olive oil
- 4 cloves garlic, thinly sliced or lightly crushed
- 1 teaspoon red pepper flakes (optional)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- Zest of 1 lemon (optional but recommended)
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh rosemary, finely chopped (optional)
- 1 tablespoon white wine vinegar or lemon juice
Optional add-ins:
- Sun-dried tomatoes
- Kalamata or green olives
- Roasted red peppers
- Shallots or pearl onions
- Capers
- Black peppercorns
🥄 Instructions
- Prepare the mozzarella
Drain the mozzarella well. If using large balls or logs, cut into 1-inch cubes. - Make the marinade
In a bowl or jar, combine olive oil, garlic, red pepper flakes, Italian seasoning, oregano, basil, salt, pepper, lemon zest, vinegar (or lemon juice), parsley, basil, and rosemary. Mix well. - Combine
Place mozzarella in a clean glass jar or airtight container. Pour the marinade over the cheese, ensuring all pieces are fully covered. - Marinate
Cover and refrigerate for at least 2 hours, preferably 12–24 hours for maximum flavor. - Serve
Let sit at room temperature for 20–30 minutes before serving. Stir gently and adjust seasoning if needed.
🍽 Serving Ideas
- Serve with crusty bread or crostini
- Add to salads or pasta
- Use on antipasto platters
- Skewer with cherry tomatoes and basil
- Toss with warm pasta for a quick meal
🧊 Storage Tips
- Store in the refrigerator up to 5–7 days
- Keep fully submerged in oil
- Use clean utensils to avoid contamination
🔥 Flavor Variations
Mediterranean Style:
Add olives, sun-dried tomatoes, thyme, and lemon peel.
Spicy Garlic:
Increase red pepper flakes and add sliced chili peppers.
Herb Garden:
Use fresh thyme, chives, and tarragon.
Honey Heat:
Add 1 tablespoon honey and extra chili flakes.
