Marinated Tomatoes and Mozzarella

Marinated Tomatoes and Mozzarella

Our love of summery cheese and tomato dishes is well documented. Whether it’s veggie-packed dip, a colorful tart or salad made with fresh, squeaky cheese curds, you really can’t go wrong. (Did we mention we’re crazy for caprese?)

Here’s a great tip for easy entertaining: marinate slices of tomatoes with Wisconsin fresh mozzarella cheese in olive oil with lots of fresh oregano. Do this a day ahead, pop it in the refrigerator, and when it’s time to serve your guests (or you need a well-earned afternoon snack), simply bring to room temperature and serve with crusty bread or over salad greens.

So simple and so much flavor. In short, the perfect summer dish.

Get more ideas for easy entertaining in the latest issue of Grate. Pair. Share.

Marinated Tomatoes and Mozzarella
Servings: 4-6


1 pound beefsteak (or similar variety) tomatoes
1 log (16 ounces) Wisconsin fresh mozzarella cheese
Salt and black pepper
Olive oil
1/2 cup fresh oregano
1/2 teaspoon red chile flakes (optional)


Cut tomatoes in 1/4-inch wide slices. Slice mozzarella in 1/3-inch wide slices.

In wide-mouthed jar, place 1 layer of tomatoes on bottom. Season with salt and black pepper; top with about 1 tablespoon oregano leaves and sprinkle of red chile flakes. Cover with olive oil. Add layer of mozzarella, oregano, chile flakes and olive oil. Repeat until jar is filled. Refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before serving.

Serve tomatoes and mozzarella on their own, with salad greens or over
baguette slices.