Description
This no-cook appetizer is proof that effortless food can still feel special. Creamy mozzarella balls and briny olives are gently marinated in olive oil, fresh herbs, garlic, and lemon zest for a bright, savory bite that’s perfect for last-minute guests, grazing boards, or a cozy night in. It comes together in minutes—and tastes even better with time.
Ingredients
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1 cup fresh mozzarella balls (bocconcini or ciliegine), drained and patted dry
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1 cup mixed olives (green, Kalamata, or your favorites), pitted if needed
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2 tablespoons extra virgin olive oil
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1 tablespoon fresh basil, finely chopped
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1 tablespoon fresh parsley, finely chopped
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1 small garlic clove, minced
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Zest of ½ lemon
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½–1 teaspoon red pepper flakes (optional)
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Freshly ground black pepper, to taste
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Salt, to taste (use lightly—olives are salty)
Instructions
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Prep the base: Add the dried mozzarella balls and olives to a medium bowl.
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Make the marinade: In a small bowl, whisk together olive oil, garlic, lemon zest, basil, parsley, red pepper flakes, black pepper, and a small pinch of salt.
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Toss gently: Pour the marinade over the mozzarella and olives. Gently fold to coat everything evenly.
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Marinate: Cover and refrigerate for at least 30 minutes (2–4 hours or overnight is best).
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Serve: Let sit at room temperature for 10–15 minutes before serving. Stir gently and enjoy—oil and all.
Notes
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Dry the mozzarella well so it absorbs the marinade instead of watering it down.
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Use lemon zest, not juice to avoid firming the cheese.
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Go fresh with herbs for the brightest flavor (use 2 tbsp of one herb if that’s all you have).
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Make it ahead: The flavors deepen beautifully after a few hours or overnight.
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Serving idea: Pair with crusty bread or crackers to soak up the herby oil.