The Family Home Blog

Spring Appetizer: Marinated Mozzarella

Apr 16, 2015
Alison Lewis

Spring is finally here, and I am ready to entertain with easy-to-make recipes using freshly grown produce and spices. This recipe for Marinated Mozzarella works as a great appetizer or can be tossed into a mixed greens salad for a light lunch. The longer you let this dish marinate the better it gets, so make it in advance of your next get-together and store it in your fridge in a Ziploc® brand Twist ’n Loc® Container. If you can, use Bocconcini cheese for this recipe – these are 1- to 2-inch balls of fresh mozzarella and can be found in gourmet cheese section of most grocery stores. If you go with this particular cheese, you don’t need to slice it. Serve for a weekend or weeknight appetizer with some crusty bread or crackers.

Lemon-Herb Marinated Mozzarella 

Lemon-Herb Marinated Mozzarella

Prep: *15 minutes
(*30 minutes stand time)
Yield: 4 servings


1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 1/2 teaspoon fresh oregano, finely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 (8-ounce) package fresh mozzarella cheese, cut into thin slices
Toasted French bread slices, fresh arugula (optional)


In a medium bowl, whisk together oil, garlic, oregano, lemon juice, lemon zest and red pepper flakes.

Place mozzarella in a medium bowl. Drizzle olive oil mixture over mozzarella. Cover and refrigerate at least 30 minutes up to overnight. Serve with crusty bread slices or fresh arugula.

Photo courtesy of Alison Lewis.

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