Marinated Mozzarella Balls

marinated mozzarella balls in bowl FI

This easy recipe for marinated mozzarella balls makes the perfect appetizer for the holidays or any time of year! With herbs, olive oil, garlic, and sun-dried tomatoes.


Units Scale
  • 16 ounces (454 g) fresh mozzarella balls (ciliegine/"cherry size") (see note 1)
  • 1/2 cup (32 g) chopped fresh basil
  • 2 tablespoons (6 g) finely chopped fresh rosemary
  • 2 ounces (57 g) drained sun-dried tomatoes packed in oil, finely chopped (about 1/3 cup)
  • 1 medium garlic clove, minced (see note 2)
  • 3/4 cup (177 ml) extra-virgin olive oil
  • 2 tablespoons (11 ml) red wine vinegar
  • 3/4 teaspoon (4 g) salt, or to taste (see note 3)
  • 1/2 teaspoon ground black pepper, or to taste
  • red pepper flakes, to taste (optional)


  1. In a large bowl, add the extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, and red pepper flakes (optional). Whisk together thoroughly to combine. 
  2. Add the chopped fresh basil, finely chopped fresh rosemary, finely chopped sun-dried tomatoes, and minced garlic to the bowl. Stir to combine.
  3. Thoroughly drain the fresh mozzarella balls and add them to the bowl. Stir gently to combine the mozzarella balls with the marinade ingredients. Arrange the mozzarella balls so as many are covered with the marinade as possible. (Or, transfer the mozzarella and marinade into glass jars, which will help the marinade more fully cover the mozzarella balls.)
  4. Cover the bowl (or jars) and refrigerate for at least 1 hour or overnight (see note 4).


Ciliegine are bite-sized fresh mozzarella balls (about the size of a cherry!). If you don't have ciliegine, you can also use bocconcini, which are slightly larger, or cut a log of fresh mozzarella into slices (a good option if serving with bread!).

If you don't enjoy the bold flavor of raw garlic, omit the garlic altogether or reduce it to only 1/2 clove.

You can make this recipe with any type of salt you have on hand. Use the 3/4 teaspoon measurement if using fine grain salt or Morton kosher salt. To use Diamond Crystal kosher salt, increase the amount to 1 1/4 teaspoons. Or, go by the weight measurement (4 g).

The longer you allow the mozzarella balls to marinate, the more intense the flavor will be! Depending on how long the mozzarella balls have been in the fridge, the olive oil may solidify from the cold. If this occurs, let the mozzarella balls sit at room temperature for 30 -40 minutes before serving.

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.


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