Marinated Mozzarella Balls

These marinated mozzarella balls are what I put on the table when I want people hovering in my kitchen. Creamy, milky mozzarella soaked in good olive oil, fresh herbs, lemon zest, and just enough garlic to make it interesting. It’s effortless, elegant, and tastes like something you’d be served on a terrace in Italy.

Prep Time10

Total Time40

Course: Appetizer

Cuisine: Italian

Keyword: easy appetizer, marinated mozzarella balls, mozzarella cheese

Servings: servings

Author: Elena Davis

Ingredients

3 tablespoons fresh parsley finely chopped
2 tablespoons fresh basil leaves finely chopped
1 teaspoon lemon zest
2 garlic cloves cut in half
2 tablespoons roasted red peppers finely chopped (or sweet pepper drops, whole)
¼ teaspoon red pepper flakes
½ teaspoon sea salt plus more to taste
¾ cup high-quality extra-virgin olive oil
8 ounces ciliegine fresh mozzarella balls drained and patted completely dry (bocconcini or pearl mozzarella also work)

Instructions

Prepare the Mozzarella: Drain the mozzarella balls well and gently pat them completely dry with paper towels. This helps the oil adhere and keeps the marinade from becoming watery.
Make the Marinade: In a medium bowl, combine the parsley, basil, lemon zest, garlic halves, roasted red peppers, red pepper flakes, sea salt, and olive oil. Stir well to combine.
Marinate: Add the mozzarella balls to the bowl and gently toss to coat completely in the marinade. Transfer to a jar or airtight container.
Rest: Let marinate at room temperature for at least 30 minutes before serving, or refrigerate for up to 24 hours for deeper flavor. If refrigerated, bring back to room temperature before serving for best texture.
Serve: Remove the garlic cloves before serving if desired. Spoon extra herb oil over the top and serve with crusty Italian bread or homemade crostini for dipping.

Notes

Elena's Tips:

Always pat the mozzarella dry before marinating, or the oil turns cloudy.
Use high-quality olive oil—this recipe depends on it.
Let it sit at room temperature before serving for the creamiest texture.
Make it a day ahead for a deeper flavor.

Serving Ideas:

As part of an antipasto platter with olives and cured meats
Skewered with cherry tomatoes and basil
On crostini with a drizzle of balsamic glaze
Tossed into pasta salad
Alongside grilled vegetables

Nutrition