Italian Salsa Verde Marinated Mozzarella

Name: Italian Salsa Verde Marinated Mozzarella
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 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 ½ lemon; ½ cup olive oil; Salt and pepper, to taste; Red pepper flakes (optional, for a kick)

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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.

Contents

Origin Italian Salsa Verde Marinated Mozzarella What I Love About This Recipe Italian Salsa Verde Marinated Mozzarella Ingredients Directions Notes

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

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

251

kcal

Ingredients

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 ½ lemon
½ 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.