Mozzarella. We used both the ciliegine and pearl size mozzarella balls. For a single bite use the ciliegine. For a smaller bite, or multiple mozzarella balls on one pick, use the pearls. 8 ounces ciliegine is about 24 mozzarella balls. 8 ounces of pearls is about 80 mozzarella balls. NOTE: our taste testers were evenly split on what size they liked best. 

Use mozzarella slices and serve on a platter with a basket of crusty bread.

Herbs. We used chives, basil, and thyme for our herb mixture but make this your own. Rosemary, parsley, dill, oregano, tarragon will all be great. Play with different combinations or use a single herb. If you don’t have access to fresh herbs, dried will also work, just reduce the amount to 1-2 Tablespoons.

Additions. Mix in some red pepper flakes with the herbs to spice this up a bit. Add kalamata or green olives  and un-marinated artichokes hearts or quarters with the marinating mozzarella balls. Add a dash of red wine vinegar to the marinade for a hint of tanginess!

Leftovers. These marinated mozzarella balls are great tossed with some warm pasta. Add some of the herb and olive oil marinade for a quick sauce. Extra veggies like broccoli, peas, mushrooms, spinach, or kale are great additions for an easy dish!