That sad, lonely block of cheese in your fridge? We’ve all been there. You bought it for a recipe you forgot about, and now it’s just sitting there. But what if I told you that in a few minutes, you could turn it into the star of the show?
Marinated mozzarella is my secret weapon for everything. It makes you look like a fancy chef, but it’s easier than making toast. This isn’t just cheese in oil; it’s a flavor bomb waiting to happen.
We’re going to turn that bland cheese into something you’ll want to put on everything. Your salads, your pasta, or just eating it straight from the jar (I won’t tell).
What You’ll Need
The ingredients are simple, but try to get good quality stuff. The olive oil and cheese are the main players, so don’t skimp on them. You’ll taste the difference.
- Fresh Mozzarella: Two 8-ounce containers of small mozzarella balls (bocconcini or ciliegine) work best.
- Olive Oil: About 1 ½ cups of good extra virgin olive oil. This is the heart of the marinade.
- Garlic: 4-5 cloves, thinly sliced. Don’t be shy with the garlic.
- Fresh Herbs: A mix of fresh basil, parsley, and oregano. About a quarter cup of each, chopped.
- Red Pepper Flakes: One teaspoon, or more if you like a little kick.
- Sun-Dried Tomatoes: Half a cup, chopped. Get the ones packed in oil if you can.
- Salt and Black Pepper: To taste. I like coarse salt and freshly cracked pepper.
Tools for the Job
You don’t need any fancy kitchen gadgets for this.
- A large jar with a lid (a 32-ounce mason jar is perfect)
- Cutting board
- A good knife
- Measuring cups and spoons
- A small bowl
How to Make Marinated Mozzarella
This comes together so fast. The hardest part is waiting for the flavors to mix.
Step 1: First, drain the mozzarella balls completely. Pat them dry with a paper towel. Water is the enemy of a good marinade.
Step 2: In your jar, combine the olive oil, sliced garlic, chopped fresh herbs, red pepper flakes, and sun-dried tomatoes.
Step 3: Add the salt and pepper to the oil mixture and give it a good stir. Taste it. You want the marinade to be a little more flavorful than you think, as the cheese will soak it up.
Step 4: Gently add the dried mozzarella balls to the jar.
Step 5: Screw the lid on tight and give the jar a gentle shake to make sure all the cheese is coated.
Step 6: Let it marinate. You can eat it after 30 minutes, but for the best flavor, let it sit in the fridge for at least 4 hours or even overnight.
Pro Tips
After making this hundreds of times, I’ve learned a few things. These little details make a big difference.
- Bring it to Room Temp: The olive oil will get thick and cloudy in the fridge. That’s normal. Take the jar out about 30 minutes before serving so the oil can loosen up and the flavors come alive.
- Use Quality Oil: I said it before, but it matters. Since the oil is a huge part of the flavor, using a cheap, bitter oil will ruin the whole thing. A good, fruity extra virgin olive oil is your best friend here.
- Don’t Toss the Oil: When the cheese is all gone, don’t you dare throw that leftover oil away. It’s full of flavor. Use it for salad dressings, to dip bread in, or to cook vegetables.
Substitutions and Fun Variations
This recipe is a great starting point. You can change it up based on what you have or what you like.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Mozzarella | Feta cubes, halloumi cubes, or a block of mozzarella cut into chunks. | Feta will make it saltier, so you might need less salt in the marinade. |
| Fresh Herbs | 1 tablespoon of dried herbs for every ¼ cup of fresh. Rosemary or thyme also work well. | Dried herbs are stronger, so use less. |
| Add-ins | Kalamata olives, roasted red peppers, artichoke hearts, or lemon zest. | Add about a half cup of any new ingredient. Lemon zest adds a nice freshness. |
Making It Ahead
This recipe is perfect for making ahead of time. In fact, it’s better that way.
The flavors need time to get to know each other in the jar. You can make this up to 3 days before you plan to serve it. Just keep it in an airtight jar in the fridge.
Leftovers and Storage
If you have any leftovers, store them in the same jar in the refrigerator. It will stay good for up to one week.
The flavors will get even stronger over time. The garlic might become a little more intense, which I think is a good thing.
What to Serve with Marinated Mozzarella
You can eat this with almost anything. It makes simple meals feel special.
| Serving Idea | Description |
|---|---|
| Appetizer Board | Serve it in a bowl with crackers, crusty bread, and some cured meats. |
| Salad Topper | Spoon the mozzarella and some of the oil over a simple green salad. |
| Pasta Mix-in | Toss it with hot or cold pasta for an instant, flavorful sauce. |
| On Skewers | Thread the mozzarella balls onto skewers with cherry tomatoes and basil leaves. |
Nutrition and Dietary Notes
This is a pretty flexible recipe that can fit into different ways of eating.
| Diet | Ingredient Swap | Notes |
|---|---|---|
| Keto/Low-Carb | No changes needed. | This recipe is naturally low in carbs and high in healthy fats. |
| Vegan | Use a high-quality vegan mozzarella alternative. | Make sure the cheese alternative has a firm texture so it doesn’t fall apart. |
| Low-FODMAP | Use garlic-infused oil instead of fresh garlic cloves. | To make it, gently heat oil with whole garlic cloves for 5 minutes, then remove and discard the garlic before using the oil. |
Frequently Asked Questions
Q1. My olive oil got solid in the fridge. Did I do something wrong?
Ans: Nope, that’s totally normal. Real extra virgin olive oil solidifies when it gets cold. Just let the jar sit on the counter for about 30 minutes before serving, and it will turn back into liquid.
Q2. Can I use dried herbs instead of fresh?
Ans: You can, but fresh is always better for this recipe. If you use dried, use about one-third the amount called for fresh herbs, as they are more concentrated.
Q3. How long will the marinated mozzarella last?
Ans: It will last for up to a week in an airtight container in the fridge. The flavors will actually get better after a day or two.
Q4. Can I use a large block of fresh mozzarella?
Ans: Yes, you can. Just cut the block into bite-sized cubes, about 1-inch each. The texture will be slightly different, but it will still be delicious.
Wrapping Up
This marinated mozzarella is more than just a recipe; it’s a technique. Once you get the hang of it, you can create your own versions with different herbs, spices, and add-ins.
It’s the perfect thing to have in your fridge for a quick snack, an easy appetizer, or to make a boring weeknight meal feel a little more special.
So go ahead and give it a try. I promise it’s worth it. Let me know how it turns out for you in the comments below. I’d love to hear about your own variations
