Marinated Mozzarella and Tomatoes

This has become one of my favorite summer snacks! It’s so quick to make and only requires a tomato, fresh mozzarella and the rest are pantry staples. Now that I make this so often, the mozzarella and tomato have become pantry staples too! This can be eaten as soon as it’s made or allowed to marinate and packed to take to the beach or a picnic. It’s a crowd pleaser! There are lots of ways to change this recipe with really yummy results; add fresh basil or a dollop of pesto, add chopped olives or artichoke hearts, use a different vinegar or try thyme instead of dried oregano. What I’m trying to say is, make it with what you’ve got! These photos would have been gorgeous with ribbons of fresh basil stirred in but I didn’t have any! I’m working with what’s in my kitchen. I usually scoop this up with crackers but you can use a nice baguette, spoon it over pasta or serve as bruschetta. And don’t let that flavorful marinade go to waste after you’ve eaten all the goods! Pour it over grilled veggies or use as the base of a salad dressing.

1 large tomato or 1/2 pint cherry tomatoes

4 oz fresh mozzarella

1 tsp dried oregano, crushed between your palms to release the oils

1/8 tsp garlic granules

1/8-1/4 tsp red chile flakes, depending on your preference

scant 1/2 tsp salt

few cracks of freshly ground black pepper

2 tbsp olive oil

1 tbsp red wine vinegar

Cut your tomato and mozzarella into bite size chunks and add to a bowl. Add all of the rest of the ingredients and stir! Test for enough salt and vinegar, it should have a bit of a vinegar bite. I often will sprinkle flaky sea salt right before serving.