Marinated Mozzarella, Olives and Cherry Tomatoes Recipe (2024)

I make pretty this much every week. I use mini mozzarella balls and marinated artichoke hearts. Sometimes green onion/cukes/mint. The oil from the marinated artichokes mixed with a good squeeze of fresh lemon makes an easy dressing.

This salad and a fresh baguette at a picnic: I don't think I'd eat anything else. A must try for this Memorial Day holiday dinner.

A slight variation...use the drained mozzarella "pearls" and one pint or container of cherry/grape tomatoes, halved. Marinate in 1/4 olive oil, 1/4 cup white balsamic vinegar, 1/2 teaspoon dried oregano,1/2 teaspoon dried basil, 2 Tablespoons diced flat parsley or 1 teaspoon dried, 2 or 3 diced garlic cloves, 1 teaspoon salt, ground fresh pepper to taste. Easy as pie and totally addictive! You can make it all year because cherry or grape tomatoes are always good.

Have you ever tried Castelvetrano olives? Yes, they are olives, but their flavor is very mild and buttery. Not briny at all.

Super delicious! I took a big bowl to a potluck dinner and it was inhaled. I used Kalamata olives and marinated artichokes along with the tomatoes and diced my mozzarella. Then just mixed it all together. The colors made for a very appetizing dish. I will be making this all year round.

Made this with Buratta instead of mozzarella. So good with warm crusty Artisanal bread! Also slice the cherry tomatoes, their juices combined with the dressing adds to the flavors!

This is the perfect recipe for when you think you want pizza but what you actually want is salad. Made exactly as written, adjusting for one plus leftovers, and ended up eating an entire ball of buffalo mozzarella for dinner. Not complaining!!

Rene re your question about subbing feta for mozzarella, I did that for one of the two times I made this and it was a great outcome. I prefer using sheep milk feta (like Valbreso or Murray's) or sheep and goat milk feta (like Mt. Vikos). Used Valbreso here.

The salad is terrific! I made it as per recipe, substituting kalamata olives as neither nicoise nor Moroccan were available. Made it in advance and put it in the fridge overnight for guests the next day. Imagine my shock when I removed it from the fridge and saw that the olive oil in the dressing had solidified, making a pretty unappetizing looking mess!! Saved the day by putting it out on our 90 degree porch for about half an hour! Beware, good OO will solidify. Take it out early!

Great salad. I buy the 8.8 oz. package of marinated olives from Trader Joes. The marinade then gives me a head start on the vinaigrette.

If you use mini mozzarella balls, increase the dressing amounts slightly and throw in some fusilli pasta, you have a terrific pasta salad.

Although this may be best at high season for cherry tomatoes during summer, cherry tomatoes can be pretty darned good all year in some markets and this delicious dish extends summer into other months! Made it twice. Once as written. Once subbing feta, cut in cubes, for mozzarella. For the feta dish I didn't use basil leaf garnish. Great both ways. Pretty on plate and pretty perfect to eat with bread to sop up the juices.

Pepperoni is a great addition to this.

Just wondering - Why is this called "marinated mozzarella" when that particular ingredient is not marinated?

Nice change from a traditional caprese salad. Made with manzanilla olives because that’s what we had. It was delicious.

I made this at the last minute and didn't have olives. I added artichoke hearts but kept scanning my taste buds for what would add a kick and landed on juice from pepperoncini (1/2 vinegar, half pepperoncini juice). Delicious fast substitution and it might just be my standard recipe going forward.

totally fresh and delicious. took it to a swim-aerobics class luncheon last year and they're raving for it again. added marinated artichokes and lightly steamed asparagas.

Made this for dinner. Used a couple of different olive types, and poured the liquid from Kalamata olives in at the end. Adding the liquid made this ever so much better. It was a bit bland with out it. The leftovers will be used in pasta.

I made this as written the first time and it was delicious. The second time, I added small fresh mozzarella balls and let them marinate as well. The third time, I added some finely chopped red onion and capers along with the mozzarella balls. I ate some the first day and am now eating this for the second day. I’m not sure that it will be available on a third day.

This was really good and so simple. Minor change, I used fresh oregano instead of dried and sliced the mozzarella slices in quarters and placed in the bowl to marinate with the tomatoes which provided even more flavour. Also, I chopped some of the salad smaller and tossed with hot shell pasta (plus a bit of pasta water and chopped spinach) for a super simple summer pasta. Endlessly adaptable, more olives plus marinated artichoke hearts. Yum!

Because it’s August and we can’t eat enough corn and tomatoes I added three ears of fresh corn , cut off the cob ( just microwave each ear for three minutes in the husk, then cool a bit and shuck) Delicious addition to a summer classic , perfect with grilled chicken and sliced melon.

My go to summer salad! Delicious and simple.

I adore tomatoes & this is my new favorite alternative to a good caprese. Yum!!!

use castelvetrano olivesmaybe artichoke hearts

Made this with mozzarella pearls, chopped artichoke hearts and Kalamata olives. Served with a baguette. It was the star of the potluck. I will be making this again, as it is super easy and yummy.

This basic recipe is so easy and so good. And, of course, there are almost infinite variations on a theme possible. I do like the mozzarella pearls but the log makes for nice presentation on a platter. I've also used a variety of olives and even some capers. Really versatile.

The grilled artichoke hearts (in a glass jar) from Trader Joe's make a great addition as well!

I made more than once and deconstructed: lemon juice once, different cheeses (don't have mozzarella), no cheese.

I loved this dish. It was perfect to nurse while everything else was cooking. Lovely twist on caprese.

I used a mix of larger tomatoes as I had no cherries, used chopped scallions instead of garlic and a mix of white balsamic and fresh squeezed lemon. I let mine site for one hour plus. Served over fresh feta and lettuce with fresh garden red & green basil. Just sharing options in case of allergies, and what one has on hand.My family loved it.