Marinated Mozzarella (Three Variations)

Total Time
Prep 20 mins
Cook 0 mins

This recipe makes a Tomato, a Basil and a Yoghurt Marinade for fresh mozzarella. I have only tried the basil and almond marinade myself so far and really enjoyed it. All three were written as one recipe, so I thought I might as well post them all. From 'Meine Familie & Ich', a German food and cooking magazine. It's perfect served with toasted chiabatta or foccacia bread.

Ingredients Nutrition


  1. For the Tomato Marinade: Heat 3-4 tbsp oil and sweat the onions and garlic until golden but not brown. Add orange juice, tomatoes and 2-3 tbsp of vinegar.
  2. Simmer for approx 10 minutes and season to taste with salt and pepper.
  3. Allow to cool.
  4. For the Basil Marinade: Trim the basil and discard any stalks.
  5. Puree the basil, almonds, 4-5 tbsp olive oil and 1 tbsp vinegar in a blender.
  6. Season to taste with salt and pepper.
  7. For the Yoghurt Marinade: Whisk the yoghurt together with 1tbsp olive oil, lemon juice and a couple of dashes of tabasco (to taste). Season with salt and a pinch of sugar to taste.
  8. To finish: Divide the mozzarella into three bowls, and cover with a different marinade each.
  9. Chill for thirty minutes.
Most Helpful

I used the Basil Marinade which was plenty for 1 pound of cheese. I used balsamic vinegar. As I was making it was thinking garlic would be great in it but didn`t. And I didn`t miss it! This was wonderful 3 of us ate the whole delish pound of cheese enjoying every slice.

Rita~ July 11, 2005