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Marinated mozzarella pearls with olive oil, lemon, garlic, oregano, cherry tomatoes, and green olives.
Hannah Brooks

Marinated Mozzarella Pearls

Fresh mozzarella pearls chill with olive oil, lemon, garlic, oregano, tomatoes, and olives for a bright, no-cook appetizer.
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Prep Time 15 minutes
Resting or chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 appetizer servings
Course: Appetizer
Cuisine: Italian
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Marinated mozzarella
  • 16 ounces fresh mozzarella pearls made with microbial or vegetarian rennet
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic small, thinly sliced
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 cup grape tomatoes halved
  • 1/2 cup pitted green olives
  • 2 tablespoons fresh basil thinly sliced

Equipment

  • Fine-mesh strainer
  • Paper towels
  • Small mixing bowl
  • Whisk
  • Lidded container

Method
 

  1. Drain the fresh mozzarella pearls and pat them dry with paper towels. Halve the grape tomatoes and thinly slice the garlic and basil.
  2. Whisk the olive oil, lemon zest, lemon juice, dried oregano, red pepper flakes, and black pepper together in a bowl.
  3. Add the mozzarella pearls, garlic, tomatoes, and green olives to a covered container. Pour the marinade over and toss gently. Cover and refrigerate for at least 1 hour.
  4. Stir in the fresh basil just before serving. Let the chilled appetizer sit out for about 10 minutes so the olive oil loosens, then serve.

Notes

Keep refrigerated because the marinade contains fresh garlic in oil. Use within 2 to 4 days. Let the olive oil soften briefly before serving; do not leave the cheese out for an extended period. Nutrition values are estimates.
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