This is an easy way to use mozzarella balls that takes them from already good to really really good. These marinated mozzarella balls are zingy, herby, so full of flavour. I like them in salads or they make an excellent canapé on a little cocktail stick with cherry tomatoes and basil. Or they are great with tomatoes and basil again on crostini, they make a delicious quick lunch or snack.
Or the most simple way to use marinated mozzarella balls is just tossed into a tomato salad. This strawberry and tomato salad would be a perfect recipe to use them up.
Why you’ll love these marinated mozzarella balls
- The way the creamy mozzarella absorbs the marinade is so delicious and makes each bite so full of flavour
- They’re perfect as a snack, starter, or salad topping, and are very simple
- Plus, they’re versatile—you can customise the marinade with your favourite herbs, spices and other bits.
You will need the following ingredients:
Mini mozzarella balls: sometimes known as mozzarella pearls or bocconcini, they are, as the name suggests, mini mozzarella balls that can be eaten in one mouthful. Most big supermarkets will do them.
Sun-dried tomatoes: I like the sweet flavour they give and use the ones in the jar.
Extra virgin olive oil: The oil is liquid gold once the cheese has marinated! I use it in salad dressings or drizzled on pasta.
Garlic: I just crush two cloves for this recipe. If you like less garlic, just smash them with the back of the knife rather than crushing.
Mixed herbs: this adds a savoury backnote to the mozzarella. Herbes de Provence would work too.
Fresh basil: you could use other fresh herbs too. Basil complements the lemon and tomatoes well and it’s super fragrant but it would be great also with oregano, parsley, chives, anything.
Chilli flakes: I like a little heat in this but not loads so chilli flakes are a nice middle. If you love heat, you could add some sliced fresh chilli.
Lemon: I just peel it and chop it up so you have the zest that infuses into the oil. It adds a brightness to the cheese.
Salt & pepper
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations
Rather than list things out individually, I am using this section to tell you that this really is a recipe to EXPERIMENT! Of course, this recipe is a wonderful base but being able to mix and match will make your mozzarella balls so delicious and complement a range of different things. Try with lime zest, balsamic vinegar, olives, fresh chilli, fresh oregano, thyme or rosemary. Maybe try with capers or a shallot.
Here’s how to make these delicious marinated mozzarella balls
The full recipe is below but this step-by-step guide will help you in the kitchen too.
ONE: Add the mozzarella to a jar or airtight container and cover with the oil.
TWO: Peel the lemon and then chop it up.
THREE: Add the lemon zest, salt, pepper, dried herbs, garlic and chilli flakes.
FOUR: Add the sundried tomatoes, basil and mix together. Leave for at least an hour up to a day before eating.
Cooking Tips
How to serve: They make a great canapé if you pop them on a cocktail stick with some cherry tomato halves and fresh basil. Or make crostini. I slice up a baguette thinly and lay on a baking tray. Drizzle with salt and olive oil (use the oil from the jar) and then pop in the oven to crisp up. Once crisp, top with the mozzarella and fresh cherry tomatoes, drizzle with the oil and enjoy.
Frequently Asked Questions
Leave to marinate in the fridge for at least one hour up to one day.
They will last 3 to 5 days in the fridge when stored in an airtight container or jar. The best way to ensure it lasts is to make sure they are fully submerged in the oil.
Other Recipes You Might Like
Mozzarella is a key ingredient in many recipes. Its mild cheesiness lends a great texture and creaminess without a strong flavour so it adapts well to many recipes. On pasta, I use mozzarella on top of my Spicy Sausage Pasta Bake. It melts and becomes so gooey and delicious. Or try using mozzarella with my Easy Courgette Lasagne. A perfect veggie option for lasagne lovers. Mozzarella is also great in this Tomato and Strawberry Salad. The marinated ones would add a lovely savoury element. Scattered on this Flatbread Pizza with Tomato & Mozzarella is a great way to use it up too. Or finally, just simply with Pesto Pasta for a little elevation to a weeknight meal.
Made this recipe and loved it?
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PrintMarinated Mozzarella Balls
An easy way to spice up the mild cheese, these marinated mozzarella balls make an excellent canapé on a cocktail stick or jazz up so many salads
- Prep Time: 5 minutes
- Chill Time: 1 hour up to one day
- Total Time: 5 minutes + chill time
- Yield: Makes 1 large jar 1x
- Category: Sides
- Method: Marinating
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 300g mini mozzarella balls
- 2 tbsp sun-dried tomatoes, chopped
- 120ml extra-virgin olive oil
- 2 cloves garlic, crushed
- •1 tablespoon dried mixed herbs
- Small handful of fresh basil, finely sliced
- Small pinch dried chilli flakes
- 1 lemon, peeled and zest chopped
- Salt and pepper
Instructions
- Combine all ingredients into a large mason jar or airtight container. Otherwise, combine in a bowl then transfer to an airtight container later. Leave to marinate in the fridge for at least one hour up to one day before eating. They last 3-5 days in the fridge.
- Serve in a large bowl with fresh bread. Or use it to make crostini with halved cherry tomatoes and fresh basil. They make a great canapé if you pop them on a cocktail stick with some cherry tomato halves and fresh basil. I also love these in a simple tomato salad - they’re so delicious!
Notes
Of course, this recipe is a wonderful base but being able to mix and match will make your mozzarella balls so delicious and complement a range of different things. Try with lime zest, balsamic vinegar, olives, fresh chilli, fresh oregano, thyme or rosemary. Maybe try with capers or a shallot.
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