Marinated Mozzarella

I know, I know. It's not tomato or zucchini (my mission for the month is not forgotten, and there is still time left).

It's still good recipe though.

You can it these WITH tomatoes- right?
Of course right.

For this you want little mozzarella balls- about the size of a cherry.

You want can find fresh mozzarella packed in water, not vacuum sealed.

With each mouthful you get FLAVOR, followed by the sweet milkiness of mozzarella as you bite into it.

Fresh Mozzarella has such a nice flavor- it's tame, neutral, but slightly sweet. It acts as a "blank canvas" for so many other things, just waiting to be dressed up. It has a presence, but is a little like a supporting actor- not the prima donna screaming for attention.

These best if served room temperature, but remember that they will take a few hours to "warm up" after being removed from the refrigerator.

Marinated Mozzarella

1 pound small mozzarella balls

1/2 c olive oil

2 T lemon juice

zest of one lemon

1 garlic clove, minced

1 T fresh basil, finely chopped

1 T fresh oregano, finely chopped

1 T fresh parsley, finely chopped

1/2 t chili flakes

1/2 t salt

1/4 t fresh ground black pepper

Drain mozzarella, place in a medium, non-reactive bowl put aside. Whisk all the other ingredients in a small bowl until combined, pour over mozzarella balls, and toss gently to coat. Place in a plastic zip-top bag (remove all the air before closing) or in an airtight container. Refrigerate and let marinate at least 6 hours.

ALTERNATIVELY: Place all ingredients in a plastic zip-top bag and squish/shake the bag to combine ingredients.