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Marinated Mozzarella Balls

marinated mozzarella balls in bowl with fork

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.

Ingredients

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 clove garlic, minced (see note 2)
  • 3/4 cup (177 ml) extra-virgin olive oil
  • 2 tablespoons (11 ml) red wine vinegar
  • 3/4 teaspoon kosher salt, or to taste (see note 3)
  • 1/2 teaspoon ground black pepper, or to taste
  • red pepper flakes, to taste (optional)

Instructions

  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).

Notes

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 larger ball of fresh mozzarella into bite-sized squares.

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

Kosher salt is coarse grained; if you want to substitute fine grain salt, reduce the amount from 3/4 teaspoon to 1/2 teaspoon (or, add salt to taste). 

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.

Nutrition

Keywords: marinated mozzarella balls, mozzarella balls marinated