Herby, zesty, and ultra-fresh — Italian Salsa Verde Marinated Mozzarella is a vibrant antipasto dish where creamy mozzarella balls soak up a punchy green herb sauce. It’s bright, bold, and irresistibly snackable.
Origin Italian Salsa Verde Marinated Mozzarella
Italy’s salsa verde (not to be confused with the Mexican version) is a tangy green sauce made with fresh parsley, garlic, capers, and olive oil. Traditionally served with meats or fish, it shines here as a marinade for cheese.
What I Love About This Recipe
It’s no-cook and full of flavor — perfect for summer spreads, charcuterie boards, or tossing into salads. The mozzarella absorbs the herby marinade beautifully, becoming more flavorful with every hour.
Also Read : Keema Aloo (Ground Beef and Potatoes)
Italian Salsa Verde Marinated Mozzarella
4
servings30
minutes40
minutes251
kcalIngredients
8 oz (225g) fresh mozzarella balls (ciliegine or bocconcini)
1 cup fresh parsley (packed)
1 clove garlic
1 tbsp capers, drained
1 anchovy fillet (optional, for umami depth)
1 tsp Dijon mustard
Zest and juice of 1/2 lemon
1/2 cup olive oil
Salt and pepper, to taste
Red pepper flakes (optional, for a kick)
Directions
- In a food processor or blender, combine parsley, garlic, capers, anchovy (if using), mustard, lemon zest and juice. Pulse until finely chopped.
- With the machine running, slowly drizzle in olive oil until a loose, spoonable sauce forms. Season with salt, pepper, and red pepper flakes if using.
- Drain mozzarella and pat dry. Place in a bowl or jar and pour the salsa verde over them. Toss to coat evenly.
- Cover and refrigerate for at least 1 hour (or overnight) to let the flavors infuse.
- Serve chilled or at room temperature with toothpicks, crusty bread, or alongside cured meats.
Notes
- Can be made a day ahead — flavor improves with time.
- For a vegan version, use a plant-based mozzarella and omit the anchovy.
- Also works beautifully with burrata or grilled halloumi.
