Ingredients:

  • 16 ounces (450g) fresh mozzarella balls (pearl size or bocconcini), drained
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 3 cloves garlic, minced
  • 1/4 cup (packed) fresh basil leaves, roughly chopped
  • 1/4 cup (packed) fresh parsley leaves, roughly chopped
  • 1 tablespoon fresh oregano leaves, roughly chopped
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, herbs (basil, parsley, oregano, thyme, rosemary), red pepper flakes, salt, and pepper.
  2. Add the drained mozzarella balls to the bowl with the marinade.
  3. Gently toss the mozzarella balls until they are fully coated in the marinade.
  4. Transfer the marinated mozzarella to an airtight container or jar.
  5. Cover the container tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Flip or shake the jar occasionally to ensure even marination.
  6. Before serving, let the marinated mozzarella come to room temperature for about 15-20 minutes to allow the flavors to fully develop.