Mediterranean Tomato Marinade for Fresh Bocconcini
This recipe highlights a traditional, sun-drenched flavor profile by utilizing savory tomato flakes, sweet red bell pepper, crisp sea salt, and aromatic basil. Whisking the dry seasoning mix directly into extra virgin olive oil allows the tomato flakes to rehydrate and soften, creating a rich, vibrant marinade that perfectly coats creamy, mild bocconcini or fresh mozzarella pearls.
Ingredients
- ✔ 3 tbsp Martha Stewart’s Mediterranean Tomato Seasoning
- ✔ 1/2 cup high-quality extra virgin olive oil
- ✔ 1 tbsp white balsamic vinegar or fresh lemon juice
- ✔ 1 lb fresh bocconcini cheese balls (or fresh mozzarella pearls, drained)
- ✔ 1 cup cherry tomatoes, halved
- ✔ Fresh basil leaves, torn (for garnish)
Instructions
- Hydrate the Seasoning: In a medium bowl, whisk together the extra virgin olive oil, white balsamic vinegar, and the Mediterranean Tomato Seasoning. Let the mixture sit at room temperature for 5 minutes to allow the dried tomato flakes and basil to absorb the liquids and unlock their full aroma.
- Prep the Cheese: Drain the bocconcini or fresh mozzarella pearls thoroughly from their liquid brine. Pat them lightly with a paper towel; removing excess moisture ensures the infused oil grips the smooth surface of the cheese.
- Combine and Coat: Add the drained bocconcini and the halved cherry tomatoes directly into the bowl with the tomato-basil oil. Using a large spoon or rubber spatula, gently toss the ingredients together until the cheese and tomatoes are completely coated in the herb-flecked marinade.
- Marinate and Infuse: Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 30 minutes before serving. This resting window allows the rich garlic, tomato, and basil profiles to penetrate the creamy center of the fresh mozzarella.
- Garnish and Serve: Transfer the marinated cheese and tomatoes to a shallow serving platter, ensuring you spoon all the flavorful oil from the bottom of the bowl over the top. Scatter fresh torn basil leaves across the dish and serve alongside warm, crusty artisan bread or grilled flatbreads.