These Perfect Marinated Tomatoes with Mozzarella are like capturing sunshine and fresh garden flavors on a plate! This incredibly simple recipe involves marinating thick slices of ripe tomatoes in a vibrant balsamic vinaigrette loaded with garlic, fresh basil, parsley, and finely chopped red onion, then topping it all off with creamy fresh mozzarella. I absolutely adore making Marinated Tomatoes like this, especially as we move into the beautiful spring season here in the United States (hello April 21st!) and anticipate the arrival of peak summer tomatoes. It’s the perfect easy hors d’oeuvre, a refreshing side dish, and bursting with bright, delicious flavors!
Why You’ll Love These Marinated Tomatoes with Mozzarella
- Fresh Summer Flavors: Highlights the delicious taste of ripe tomatoes, fresh herbs, and tangy balsamic.
- Incredibly Easy: Requires no cooking, just simple chopping and marinating!
- Elegant Presentation: Looks beautiful arranged on a platter, perfect for entertaining.
- Versatile: Serve as an appetizer, side salad, or topping for bruschetta.
- Make-Ahead Friendly: The flavors actually deepen and improve as the tomatoes marinate.
Ingredients for Perfect Marinated Tomatoes with Mozzarella
Here’s what you’ll need to make this fresh and flavorful dish. The full list with measurements is in the recipe card below.
Tomatoes & Cheese
- Tomatoes (on the vine recommended, or other ripe varieties) (Fruit/Vegetable)
- Log of fresh mozzarella cheese, diced (Dairy)
Marinade/Dressing
- Extra-virgin olive oil (Oil)
- Balsamic vinegar (Acid)
- Honey (optional) (Sweetener)
- Finely chopped red onion (Vegetable)
- Garlic, finely minced or crushed (Aromatic)
- Minced fresh parsley (plus additional for garnish) (Herb)
- Minced fresh basil (plus additional for garnish) (Herb)
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic Caprese-inspired flavors of these Marinated Tomatoes with Mozzarella, but here are some variations:
- Different Cheese: Use small fresh mozzarella balls (ciliegine or bocconcini) instead of diced log mozzarella. Crumbled feta or goat cheese would also be delicious.
- Add Olives: Toss in some pitted Kalamata or green olives.
- Different Herbs: Use fresh oregano, thyme, or mint.
- Make it Spicy: Add a pinch of red pepper flakes to the marinade.
- Add Cucumber: Mix in some diced cucumber for extra crunch and freshness.
- Different Vinegar: Try red wine vinegar or white balsamic vinegar.
How to Make Marinated Tomatoes with Mozzarella
Let me show you how incredibly simple it is to make these Perfect Marinated Tomatoes:
Slice Tomatoes
- First, I cut the fresh tomatoes into nice, thick slices, about ½-inch thick.
- I arrange these tomato slices in a single layer in a large, shallow dish. A platter or even a 9×13 inch baking dish works well.
Make the Marinade
- In a jar with a tight-fitting lid (or a small bowl), I combine the extra-virgin olive oil, balsamic vinegar, honey (if using for a touch of sweetness), finely chopped red onion, minced garlic, minced fresh parsley, minced fresh basil, salt, and pepper.
- I close the lid tightly on the jar and shake vigorously until the dressing is well combined and emulsified. (If using a bowl, I whisk well).
Marinate the Tomatoes
- I pour the prepared marinade evenly over the tomato slices in the shallow dish.
- I cover the dish and let the tomatoes marinate. They need at least 2 to 3 hours on the counter to really soak up the flavor, or I can marinate them for longer (even overnight) in the refrigerator.
Serve
- Before serving, if the Marinated Tomatoes were refrigerated, I bring them to room temperature (let sit out for about 30 minutes). This allows the olive oil to liquefy if it solidified and brings out the best flavor.
- I garnish by sprinkling the diced fresh mozzarella over the tomatoes.
- I finish with a sprinkle of additional chopped fresh herbs (parsley and basil).
- Serve
Tips and Tricks for the BEST Marinated Tomatoes
Here are my secrets for making these Marinated Tomatoes truly exceptional:
- Use Ripe, Flavorful Tomatoes: Garden-fresh summer tomatoes are ideal, but choose the best quality ripe tomatoes you can find year-round (like tomatoes on the vine or good quality Romas).
- Fresh Herbs are Key: Use fresh basil and parsley for the brightest flavor. Dried herbs won’t have the same impact in this fresh preparation.
- Marinating Time: Don’t skimp on the marinating time! At least 2-3 hours allows the tomatoes to absorb the delicious vinaigrette.
- Serve at Room Temperature: Cold temperatures dull flavor. Let the marinated tomatoes sit out briefly before serving for the best taste.
- Good Quality Balsamic & Olive Oil: Since the marinade is simple, using good quality oil and vinegar makes a difference.
How to Serve
These Perfect Marinated Tomatoes with Mozzarella are fantastic served as:
- An Appetizer: Arrange on a platter for guests to enjoy on their own or with small forks.
- A Side Salad: A perfect fresh side dish for grilled chicken, fish, steak, or pasta dishes.
- Bruschetta Topping: Spoon the marinated tomatoes (roughly chopped if desired) and mozzarella over toasted baguette slices.
- Caprese Variation: A twist on the classic Caprese salad.
- Sandwich Filling: Layer them into sandwiches or wraps.
Make Ahead and Storage
This dish is excellent for making ahead!
- Make Ahead: Prepare the marinated tomatoes (without the mozzarella) up to 24 hours in advance and store covered in the refrigerator.
- Storage: Store leftovers (with mozzarella added) in an airtight container in the refrigerator for 1-2 days. The tomatoes will continue to soften over time. Bring towards room temperature before serving again.
FAQs about Perfect Marinated Tomatoes with Mozzarella
- What kind of tomatoes are best?
- Ripe, flavorful tomatoes work best. Beefsteak, Roma, heirloom, or good quality tomatoes on the vine are all great choices. Avoid mealy or underripe tomatoes.
- Can I use mozzarella balls instead of a log?
- Yes! Cherry-sized (ciliegine) or slightly larger (bocconcini) fresh mozzarella balls, either whole or halved, work beautifully. Add them just before serving.
- Can I make this without the onion or garlic?
- Yes, if you prefer a milder flavor, you can omit the red onion and/or garlic from the marinade for these Marinated Tomatoes.
Enjoy this simple, fresh, and incredibly flavorful Perfect Marinated Tomatoes with Mozzarella! It’s a perfect taste of summer (or a bright spot anytime!).
Print
Marinated Tomatoes with Mozzarella
- Prep Time: 10 minutes
- Marinating Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: appetizer, snack, salad, side dish
- Cuisine: Italian-Inspired, American
Description
These marinated tomatoes make a perfect hors d’oeuvre full of fresh summer flavors! Sliced ripe tomatoes are marinated in a balsamic vinaigrette with garlic and fresh herbs, then served with diced fresh mozzarella.
Ingredients
Scale
- 4–5 ripe tomatoes (on the vine recommended), sliced ½-inch thick
- 1/3 cup (85ml) extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
- 2 tablespoons red onion, finely chopped
- 1 large clove (or two small cloves) garlic, finely minced or crushed
- 1 tablespoon fresh parsley, minced, plus additional for garnish
- 1 tablespoon fresh basil, minced, plus additional for garnish
- 1 (16 oz.) log fresh mozzarella cheese, diced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Tomatoes: Slice the tomatoes into approximately 1/2-inch thick rounds. Arrange the tomato slices in a single layer in a large, shallow dish.
- Make Marinade: In a jar with a tight-fitting lid, combine the extra-virgin olive oil, balsamic vinegar, honey (if using), finely chopped red onion, minced garlic, 1 tablespoon minced parsley, 1 tablespoon minced basil, salt, and pepper.
- Shake Dressing: Close the lid tightly and shake the jar vigorously until the marinade is well combined and emulsified.
- Marinate Tomatoes: Pour the marinade evenly over the tomato slices in the shallow dish.
- Marinate Time: Cover the dish and let the tomatoes marinate for 2 to 3 hours at room temperature, or longer in the refrigerator (up to overnight).
- Prepare Mozzarella: Dice the fresh mozzarella log into bite-sized pieces.
- Serve: If refrigerated, bring the marinated tomatoes to room temperature before serving (this allows the olive oil to liquefy and flavors to bloom). Just before serving, add the diced fresh mozzarella to the tomatoes and marinade. Garnish with additional chopped fresh parsley and basil. Serve as an appetizer or side dish.
Notes
- Tomatoes: Use ripe, flavorful tomatoes. Vine-ripened or heirloom tomatoes work well.
- Mozzarella: Use fresh mozzarella (sold in brine or vacuum-packed), not low-moisture shredded mozzarella. Cut into bite-sized pieces just before serving.
- Herbs: Fresh basil and parsley provide the best flavor.
- Honey (Optional): Honey balances the acidity of the vinegar and tomatoes. Adjust amount or omit based on preference.
- Marinating: Marinating allows the tomatoes to absorb the flavors. Room temperature marinating is faster, while longer refrigeration yields deeper flavor (remember to bring to room temp before serving).
- Storage: Store leftover marinated tomatoes (without mozzarella added, if possible) in an airtight container in the refrigerator for up to 2 days. Add fresh mozzarella just before serving leftovers.