Marinated Mozzarella


These soft pillows of fragrant mozzarella are a simple summer starter. Toss them with fresh cherry tomatoes or serve them as part of an arranged appetizer platter with whatever your wish: olives, artichoke hearts, prosciutto, cornichons, crudité (raw vegetables), etc.

For the marinade, I picked some fresh herbs from my window garden - basil, oregano, thyme, and rosemary - but you can use any herbs you like.

If you don't have fresh herbs, substitute 2 teaspoons of dried herbs instead. (Herbes de Provence would be an excellent choice.) Crushed red pepper flakes give the mozzarella balls a kick, but you can omit them if you prefer.

2 tbsp fresh finely chopped herbs
Pinch crushed red pepper flakes
Zest of 1 organic lemon
5 tbsp cold-pressed extra virgin olive oil
Sea salt (optional)
1 pound fresh cillengini  (bite-sized mozzarella balls), strained

In a large mixing bowl, combine the chopped herbs, crushed red pepper, lemon zest, and olive oil. If you are using unsalted mozzarella, add a pinch of sea salt. Allow it to sit for a few minutes to allow the flavors to marry.

Add the mozzarella balls and toss to coat them thoroughly. Transfer them to an air-tight container and allow them to marinate overnight before serving.

Eat them as is, serve them with an appetizer platter, or add them to salads. I like to toss them with tomatoes for a simple summer salad.