Marinated mozzarella

An incredibly simple but flavourful dish from James Martin, this makes an attractive starter for a summer's day meal
By James Martin
Marinated mozzarella
  • Rating:
  • Serves: Serves 4
  • Prep Time: 15 minutes plus 1 hr chilling
  • Effort: medium



  • 4 balls buffalo mozzarella, about 100g each, drained
  • 200 g crème fraîche
  • 2–3 tbsp extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 tbsp chopped fresh herbs, such as parsley, basil, oregano or dill
  • freshly ground salt and black pepper
  • 1 tbsp balsamic vinegar
  • 200 g spinach leaves
  • 1⁄2 red onions, thinly sliced


1. Slice the mozzarella balls into 4-5 slices each.

2. Whisk together the crème fraiche with 1 tbsp olive oil, garlic and half the chopped herbs. Season with salt and freshly ground pepper.

3. Toss the sliced mozzarella with the crème fraiche dressing. Cover and refrigerate for 1 hour.

4. Meanwhile, whisk together the remaining olive oil, balsamic vinegar and seasoning. When ready to serve, toss the spinach and red onion in the vinegar dressing, then divide between 4 serving plates. Spoon the dressed cheese on top, season with freshly ground pepper and scatter over the remaining herbs.

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