Let's marniate!

can we talk about mozzarella for a minute? - as much as i love heaps of it on a pizza, cuz it makes it go all goey - or even better comes oozing out of a calzone - you dont hear me shout hooray when i am confronted with a plain simple ball of mozzarella. not too much taste, right?
dont get me wrong here: nothing beats the creaminess of a buffalo mozzarella but whenever i eat it i cant help but dip it into some pesto or cover it with loads of salt & pepper because i feel like mozzarella just has to come with something or it's a total loser on a plate.

but then i just cant help but live off salad capreze during the summer, because it's such an easy recipe and i also think a sunkissed tomato doesnt really need much more than a sprinkle of salt & pepper. but still: in goes mozzarella.
so while being in a small "mozzarella crisis" the other day i raided my herb garden, mixed it all up with some lemonjuice and olive oil and chucked in some mozzarella. the secret ingredient wasnt the basil though. just a little bit of peppermint in combination with the lemon rind makes this a very fresh & summery affair. or finally a mozzarella with taste.


2 oval shaped mozzarella balls
3-4 sprigs of oregano
2-3 sprigs of basil
2 sprigs of rosemary
1-2 sprigs mint
some red pepper
some chili flakes
a little bit of salt
zest of one unwaxed lemon
juice of a lemon
about 300ml of olive oil

slice mozzarella, chop all herbs, cut lemon zest in fine strips. add lemon juice & olive oil to a large preserving glass, mix. then add herbs, chili, red pepper & just a dash of salt. stir well & add sliced mozzarella. mix well & make sure the cheese is coated well. let marinate for at least an hour or overnight in the fridge.

keeps in the fridge for about a week. use for salads, pasta dishes or pizza.

about time i join the gang again. this is my entry for this weeks WHB, hosted by dhanggit's kitchen this week. head over to her blog for the roundup & more recipes using veggies, greens & herbs.