Easy Marinated Mozzarella Balls with Fresh Herbs
These easy marinated mozzarella balls are packed with lemon zest, garlic, and fresh herbs—perfect for an antipasto platter, cheese board, or your next aperitivo hour.
Equipment
- mixing bowl
- whisk
- Airtight container
Ingredients
- 7-8 oz fresh mozzarella balls ciliegine
- 3/4 - 1 cup extra-virgin olive oil
- 8 basil leaves torn
- 2 tablespoons chopped fresh parsley
- 4 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 1/4 teaspoon Italian seasoning blend
Instructions
- In a mixing bowl, combine olive oil, torn basil, parsley, minced garlic, red pepper flakes, black pepper, salt, lemon zest, and Italian seasoning blend. Whisk until well combined.
- Add mozzarella balls to the marinade, tossing gently to coat evenly.
- Transfer mozzarella and marinade to an airtight container, then refrigerate for 2 hours to allow flavors to meld.
- Before serving, let mozzarella balls sit at room temperature for 15-20 minutes. Garnish with fresh herbs and enjoy!
Notes
Expert Tips from My Kitchen
- Dry the mozzarella well. Excess water can dilute the marinade and mute flavor.
- Zest before juicing. Always zest your lemon before cutting it!
- Toss gently. Mozzarella pearls are delicate—no need to stir aggressively.
- Don’t skip the marinate time. The longer it sits, the more flavor it absorbs.
Serving Suggestions
- Wine pairing: A crisp glass of Vermentino or Pinot Grigio brings out the brightness of the lemon zest and the richness of the olive oil.
- Make it part of a cheese board. These marinated mozzarella balls pair well with prosciutto, roasted nuts, and whipped goat cheese.
- Spoon onto crusty bread. The olive oil mixture makes a great base for crostini. Try my cherry tomato focaccia for the perfect bite!
- Skewer it. Alternate mozzarella, cherry tomatoes, and fresh basil leaves for a caprese salad moment on a stick. Drizzle with pesto for extra flavor.
Storage Instructions
-
- Store in an airtight container or mason jar in the fridge for up to 4–5 days.
- Bring to room temperature before serving for best flavor and texture.
- If the oil solidifies in the fridge, let it sit at room temp for 20–30 minutes.
- Use leftover olive oil mixture for homemade pizza, pasta, or as a dip for crusty bread.
Nutrition Facts
Serving: 2ballsCalories: 171kcalCarbohydrates: 1gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 13mgSodium: 154mgPotassium: 20mgFiber: 0.1gSugar: 0.2gVitamin A: 152IUVitamin C: 0.5mgCalcium: 87mgIron: 0.2mg
Tried this recipe?Let us know how it was!