Description
Deliciously tangy and herb-infused marinated mozzarella balls soaked in a flavorful blend of olive oil, vinegar, roasted red peppers, and spices. Perfect as an appetizer or addition to salads, this easy no-cook recipe requires minimal prep and delivers maximum taste with a Mediterranean flair.
Ingredients
Scale
Mozzarella
- 8 ounces mozzarella balls (bocconcini or ciliegine, drained)
Marinade
- ½ cup olive oil
- 2 tablespoons white wine vinegar (or red wine vinegar)
- ¼ cup diced roasted red peppers (or sliced sundried tomatoes)
- 1 teaspoon dried parsley
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
- Add Mozzarella: Place the drained mozzarella balls into a 2-cup mason jar or any jar with a tight-fitting lid to prepare for marinating.
- Prepare Marinade: In a measuring cup, combine olive oil, white wine vinegar, diced roasted red peppers, dried parsley, Italian seasoning, garlic powder, red pepper flakes, and salt. Stir well to mix all ingredients thoroughly.
- Combine Ingredients: Pour the marinade mixture over the mozzarella balls in the jar, ensuring they are fully covered to allow flavors to penetrate.
- Seal and Shake: Secure the jar lid tightly and shake vigorously to evenly distribute the marinade throughout the mozzarella balls.
- Refrigerate and Marinate: Place the jar in the refrigerator immediately. Allow the mozzarella to marinate for 24 hours, gently turning the jar occasionally to ensure even flavor absorption.
Notes
- Use fresh mozzarella balls for the best texture and flavor.
- The marinade tastes better the longer it sits; if possible, marinate for up to 48 hours.
- Roasted red peppers can be substituted with sundried tomatoes for a slightly different flavor profile.
- This recipe is suitable for a vegetarian diet.
- Serve chilled as a vibrant addition to salads, antipasto platters, or as a standalone appetizer.
- Store the marinated mozzarella in the refrigerator and consume within 3-4 days for optimal freshness.
