Fresh Mozzarella Marinated in Basil & Lime

Recipe by: Jerry James Stone | Written April 26, 2013

Marinated mozzarella, it reminds me of warm summer days and picnics. It can be such a treat. I cannot tell you how many delicatessens have taken my money for this stuff. It’s so damn good but so damn pricey.

Then it occurred to me that I could make my own! Sometimes I am a bit slow. This mozzarella is crisp and savory. Perfect for your next caprese salad. That’s a hint by the way.



½ pound fresh mozzarella
1 tablespoon cilantro, coarsely chopped
1 tablespoon basil, coarsely chopped
¼ teaspoon tarragon, coarsely chopped
½ cup olive oil
3 lime peels
1 clove of garlic
1 teaspoon peppercorns
¼ teaspoon salt

Total Time:

6 hours, 10 minutes

10 minutes
6 hours
1/2 pound of marinated mozzarella 
Recipe Type:
  1. Take the 1/2 pound of fresh mozzarella and cut it into slices. You could also do cubes, circles or unicorns if you wanted. Just depends on what you plan to use it for. I am using this for a caprese salad so I want sheets of mozzarella for it. 

  2. Place the mozzarella in a dish and add the tablespoon of cilantro, tablespoon of basil, 1/4 teaspoon tarragon, 3 limes peels, one clove of garlic, teaspoon peppercorns, and 1/4 teaspoon salt. 


  4. Now add the 1/2 cup olive oil. It is really important to use a good olive oil for this because your mozzarella is gonna taste like it after. I used this lovely biodynamic olive oil from AmByth Estate. If you like good wine, I suggest checking them out. More importantly, if you live in California...visit the Paso Robles area and check them out. They are by appointment only but they have a very charming operation. 

  5. Now that the mozzarella is covered with yummy olive oil, fresh herbs and spices...we are going to let it sit in the fridge for about 6 hours to infuse it with all those flavors. Enjoy! 



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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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