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Marinated Mozzarella

Marinated Mozzarella

Summertime veggies are bursting with flavor!  I love mixing in season veggies with good oil/cheese combos to create salads, cheese trays & even full meals. I use my Marinated Mozzarella mix with asparagus in the late spring/early summer, & with Zucchini, Eggplant, Peppers, & of course with Tomatoes as they all come into their season throughout the summer months.

Marinated Mozzarella with Asparagus, Bulgar Wheat, Pine Nuts & a Lemon Shallot Vinaigrette

Here is what that salad looks like all tossed together:

Torn Bread Asparagus Salad with Marinated Mozzarella, Pine Nuts, Bulgar Wheat & Lemon Shallot Vinaigrette

This recipe is super forgiving – you have a different fresh herb you prefer, or you have dried herbs instead? Go for it! You like it hotter? Add more Red Pepper Flake!  You want to try it with Lemon Peels added in? Sounds great!

Tomato, Asparagus & Marinated Mozzarella

I use a ball or two of fresh mozzarella that I hand tear. It doesn’t have to be Italian Deli quality (although you certainly can use great cheese if you have access to it), I just use supermarket fresh whole milk mozzarella.  I do use an airtight glass jar to store it in the fridge it – try one of these kinds of options:

Keep it in the fridge & let warm to room temp before serving.  Yummy a few hours after combining up & to 2 weeks.



Marinated Mozzarella


16 oz Fresh Whole Milk Mozzarella

2/3 Cup Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Red Pepper Flakes

1 Teaspoon Fresh or Dried Oregano

2 Tablespoons Fresh or Dried Basil, cut & dry

1 Teaspoon fresh or dried herbs that can include Thyme, Rosemary, Parsley, Savory, etc.

2 Whole Garlic Cloves, sliced thin



Tear 16 ounces of Fresh Mozzarella into small pieces & put in a clean, dry, airtight, glass container.


Add sliced, garlic, spices, salt & herbs.


Cover Mozzarella, herbs & spices with oil.


Stir & Taste. Feel free to add more spices, herbs, heat or even lemon peels to your jar.


Cover & let sit in fridge for a few hours for flavors to develop. Can be eaten after a few hours or, up to 2 weeks later as long as it is kept in the fridge. Remember to warm to room temperature before serving.


Ta Da! You’re Done!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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