Now that my herbs are beautiful and bountiful, I get great pleasure in using them in all my recipes. I never got around to planting my full vegetable garden this year. Not happy about that. On the bright side, I planted more herbs than usual this year. For some reason, much to my excitement, they are bigger and lusher than they have ever been!

My vegetables and herbs are planted the same way every year, but turn out different each time. Some years they flourish superbly, and some years they do not. If any of you can tell me why I would so appreciate it. I just don’t get why. Nevertheless, this year I am a happy gal. I would love to pass on any good suggestions, but I am at a loss. 

I have posted similar recipes to this one in the past. Reading over several recipes for making a tomato mozzarella salad, there were many that caught my eye, especially the ones that marinated the cheese before serving. Many of you probably have been doing this for years. This was my first try, and the result was so outstanding I knew I had to share.

What makes this so special is the way mozzarella really soaks up the essence of the seasoning. The fresh basil leaves make a huge difference in how the marinade will taste. So do not skimp on the basil leaves! It may sound like a lot, but trust me, just go for it. The lemon zest and juice add a nice fresh flavor and the balsamic vinegar adds a perfect zing to it all. There is nothing better than marrying fresh tomatoes, mozzarella, basil and balsamic vinegar. 

This recipe will serve 6-8 people who will bask in the deliciousness of a new way of making this classic recipe.

Ingredients for Marinated Mozzarella and Tomatoes.

1 1/2 pounds bocconcini or pearl mozzarella cheese
1/2 pound cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped, plus 6-8 whole leaves for garnish
3 tbsp. balsamic vinegar
Zest and juice of 1 lemon
3/4 cup of good olive oil
1 tsp. kosher salt
1/2 tsp black pepper.

In a medium bowl, combine olive oil, chopped basil, lemon juice and zest, balsamic vinegar salt, and pepper.

Add mozzarella balls to the mixture and pour into a 9x 13-inch pan.

Place saran wrap around the pan and place in refrigerator to marinate for at least 1 hour or more.

Remove from refrigerator and return mixture to a bowl.

Add the tomatoes; toss to coat.

Transfer to a serving dish and top with whole basil leaves. 

It’s that simple!

My herb garden