Marinated Mozzarella Balls with Herbs and Chili

• 8 ounces fresh mozzarella balls (bocconcini)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes
• 1 garlic clove, minced
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Cherry tomatoes, halved

Steps

1. 1 Slice the mozzarella balls into bite-sized pieces and place them in a serving bowl.
2. 2 In a small bowl, whisk together olive oil, red wine vinegar, basil, parsley, oregano, chili flakes, and garlic.
3. 3 Pour the marinade over the mozzarella, ensuring all pieces are well-coated.
4. 4 Season with salt and pepper to taste.
5. 5 Gently toss to combine. Optionally, add cherry tomatoes.
6. 6 Let the mozzarella marinate at room temperature for at least 30 minutes before serving.

Equipment

• Mixing bowl
• Whisk

Variations

• Add sun-dried tomatoes for extra flavor.
• Include some fresh mozzarella pearls for a mix of textures.

Substitutions

• If bocconcini are unavailable, use fresh mozzarella and cut into balls.
• Substitute red wine vinegar with balsamic vinegar for a sweeter note.

Pairings

• Caprese salad
• Grilled vegetables

Nutrition

Tips

• For a stronger flavor, marinate the mozzarella in the refrigerator for up to 2 hours.
• If you prefer a milder kick, reduce the amount of chili flakes or omit them entirely.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served chilled.

Freezing: Not recommended to freeze as the texture of the mozzarella will suffer.

Serving Suggestions

• Serve with crusty bread or toasted baguette slices.
• Pair with a light white wine or sparkling water with lemon.

FAQ