Go Back

Easy Marinated Mozzarella

This easy marinated mozzarella recipe is perfect for when you need a quick, delicious, and impressive appetizer or a simple, flavorful snack. It's effortless, makes you look like a kitchen pro, and is great for parties, snacks, or charcuterie boards.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course: Appetizer, Snack
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound part-skim mozzarella cheese cubed
  • 0.5 cup olive oil good quality extra virgin
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon sun-dried tomatoes finely chopped, oil-packed
  • 2 teaspoons fresh basil chopped
  • 1 teaspoon fresh chives minced
  • 1 teaspoon crushed red pepper flakes adjust to taste
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon kosher salt

Equipment

  • Medium-sized Bowl
  • Spoon or Spatula
  • Cover (plastic wrap or lid)

Method
 

  1. Step 1: Grab a medium-sized bowl. In it, whisk together the olive oil, minced parsley, chopped sun-dried tomatoes, chopped basil, minced chives, crushed red pepper flakes, garlic powder, and kosher salt. Give it a good stir to combine everything nicely.
  2. Step 2: Add your cubed mozzarella cheese to the bowl with the marinade. Using a spoon or spatula, gently fold the cheese cubes until they are all nicely coated in that flavorful oil and herb mixture. Avoid stirring too vigorously to keep the cheese cubes intact.
  3. Step 3: Cover the bowl tightly (plastic wrap or a lid) and pop it in the refrigerator. Let it chill and let those flavors meld for at least 1 to 2 hours. Give it a gentle stir occasionally while it's chilling to ensure all the cheese gets coated.
  4. Step 4: Once it's had time to marinate, it's ready to serve! You can serve it straight from the fridge or let it sit out for 15-20 minutes to come closer to room temperature for flavors to open up. Spoon the marinated mozzarella and some of the delicious oil into a serving dish. Serve on its own, skewered with cherry tomatoes and basil, added to an antipasto platter, or on a charcuterie board.

Notes

Substitutions & Additions: Use small fresh mozzarella balls (bocconcini) instead of cubing a block. Substitute dried herbs for fresh, using about 1/3 the amount (e.g., 1 tsp dried parsley, ⅔ tsp dried basil, ⅓ tsp dried chives). Increase or omit red pepper flakes for spice preference. Mince one small fresh garlic clove instead of garlic powder. Try adding pitted Kalamata olives, marinated artichoke hearts, chopped roasted red peppers, or halved cherry tomatoes.
Tips for Success: Using fresh herbs makes a difference. Don't rush the marinade; 1-2 hours minimum chilling is key, longer is better. Handle the cheese gently when folding. This recipe is great for making ahead; it can be made up to 2-3 days in advance.
Storage: Store leftovers in an airtight container in the refrigerator for about 4-5 days. The oil may solidify in the fridge; let it sit at room temperature for 15-20 minutes before serving to soften.