Marinated Mozzarella Balls with Basil & Lemon
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Marinated mozzarella balls are the epitome of a quick and easy appetizer! With basil, lemon, garlic, and red pepper flakes, this mozzarella is fresh, flavorful, and comes together in minutes. Serve them with bread, use them on a charcuterie board, or eat them alone. You truly can’t go wrong, they’re the best!

Don’t mind me, I’m just out here pretending I’m lounging in the courtyard of a Tuscan villa sipping Prosecco. But since that’s not quite in my immediate future, I’ll just be spending my days sitting on my deck with a bottle of bubbly and plenty of snacks.
My go-tos these days are baked Caprese crostini, my 20-minute Italian grinder sliders, and these mozz balls. No cooking, no fuss, just a dumb good app that doesn’t even require messy fingers – just skewer them with a toothpick, pop em in your mouth, and enjoy. Simplicity at its finest.
Whenever I need an appetizer that I can make stat, this recipe immediately comes to mind. I learned about the beauty of marinated mozz in culinary school and it’s stuck with me ever since. It’s fresh and tangy and simple. Plus, let’s be honest, who doesn’t love cheese? It’s the kind of recipe I make when I’m making a big meal for a dinner party or the holidays. An impressive app that requires no extra work.
Put on your favorite sundress, grab a drink, and join me, friends. It’s apertivo time.
Cherry size mozzarella balls
Look for Ciliegine (a.k.a. “cherry size”) mozzarella balls which are the perfect size for snacking. Mozzarella pearls are good too. For the marinade, get some good-quality extra virgin olive oil, fresh garlic, basil, lemons, red pepper flakes, and Morton’s Kosher salt.
Slices or cubes
If you can’t find mozzarella balls, you can use one big mozzarella ball instead. Just slice a couple of 8 ounce mozzarella balls or cut them into cubes. If you’re using sliced mozzarella, marinate them in a shallow dish so all the cheese gets covered.
Make this easy recipe
Using this mozzarella
You can eat these mozzarella balls on their own or you can serve them on salads or other appetizers. Here are a few of my favorite ways!
- Serve the mozzarella with crackers, crostini, focaccia, or crusty bread.
- Use them on a cheese board or charcuterie board.
- Make Caprese skewers with cherry tomatoes & basil.
- Serve over salads or with fresh melon.
- Add to pastas or pasta salads.
Storage tips
To store the mozzarella balls, place them in a sealed jar and cover the jar tightly. Refrigerate for up to 4-5 days. You can also make them in advance!
If the olive oil solidifies…
Olive oil will get cloudy and solidify once it gets cold in the fridge. But don’t worry, it’s not a problem! Just let it warm on the counter for 20-30 minutes until the olive oil thaws completely. Then, give the mozzarella balls a stir and you’re good to go!
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Lemony Marinated Mozzarella Balls
Ingredients
- 1 pound mozzarella balls, preferably Ciliegine ("cherry size")
- 3/4 cup extra virgin olive oil
- 1 teaspoon minced garlic (about 2 cloves)
- 1/4 cup finely chopped fresh basil
- 4 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon red pepper flakes, more or less, to taste
- 1/2 teaspoon Kosher salt, more or less, to taste
- Toasted crostini, crackers, or bread, for serving
Equipment
- Large jar (or a medium bowl)
Instructions
- Drain the liquid from the mozzarella balls. Place the mozzarella in a large jar or a medium bowl.
- To a small bowl, add the olive oil, garlic, basil, lemon zest, lemon juice, red pepper flakes, and salt. Whisk to combine.
- Pour the marinade over the mozzarella balls. Stir to coat. Cover the jar or bowl and place the mozzarella balls in the fridge. Marinade for at least 1 hour, but preferably overnight. Serve with crostini, crackers, or bread.
I love the combination of flavors and was able to add all to a one cup measure of 3:4 oil before stirring into a drained container of cheese. The oil was already lemon scented so I used less actual lemon juice. Bravo for a quick and impressive upgrade for a cheese plate!
Thanks so much, Ellen! I’m glad you loved the recipe. 🙂