Marinated Mozzarella, Olives and Cherry Tomatoes

Name: Marinated Mozzarella, Olives and Cherry Tomatoes
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 1 pound cherry or grape tomatoes, a mixture of colors, halved; Salt and black pepper; 3/4 cup olives, such as Moroccan or niçoise; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 garlic clove, smashed to a paste; Pinch of dried oregano; Pinch of red-pepper flakes; 1 pound fresh mozzarella, cut into ¼-inch slices; Basil leaves, for garnish

By David Tanis

Published June 1, 2022

Marinated Mozzarella, Olives and Cherry Tomatoes — Kate Sears for The New York Times. Food Stylist: Monica Pierini.

Total Time: 20 minutes
Rating: 4(838)
Comments: Read comments

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You’ll want to make this all summer long.

Featured in: Six Easy Recipes for the Ultimate Picnic Spread

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Ingredients

Yield:4 to 6 servings

1pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
¾cup olives, such as Moroccan or niçoise
¼cup extra-virgin olive oil
2tablespoons red wine vinegar
1garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
Step 2
In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
Step 3
When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

Ratings

4 out of 5

838 user ratings

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Comments

Hillaryn3 years ago

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.

Mike3 years ago

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.

Suzanne3 years ago

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.

Fran2 weeks ago

Outstanding! First time, made as written. Second time, cut mozzarella into 1/4 inch cubes and added to tomatoes after dressing. The cheese marinated and soaked up that flavor too.

julie3 weeks ago

Amazing!!! Made as written except used mozzarella balls, and marinated them with the basil and everything else. Yum!!!!

ddb3 months ago

Great combination of flavors. Put on bed of arugula & frisée. Used Moroccan olives. & thin sliced fennel.Can use any vinaigrette Simple ..definitely do again & add any veggies

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