Marinated Mini-Mozzarella Balls (spicy)

Marinated Mini-Mozzarella Balls (spicy)
1 lb fresh mini-mozzarella balls, drained (about 2 cups). Sometimes called ciliegi meaning “cherry”
¼ Cup extra virgin olive oil
2 Tbs finely chopped sundried tomatoes in oil, drained a bit
1 Tbs each fresh parsley, oregano, basil (or your choice of Italian herbs)

1/2 cup grape/cherry tomatoes, halved or quartered
1/8 tsp hot red pepper flakes (if desired)
1 Tbs fresh squeezed lemon juice
Salt to taste (only if mozzarella balls are unsalted)

In a bowl, add olive oil to mozzarella balls and stir to coat. Add all other ingredients and mix thoroughly. Marinate, covered, at room temperature for at least one hour before serving. I find that the texture of the fresh mozzarella toughens over time, so for softest texture, don’t prepare more than two hours ahead. It still makes good leftovers though.