I prepare this recipe sometimes with native white cheese or with Provolone!

Marinated Mozzarella
Oregano and thyme season the marinade for this popular and easy antipasto.

8 ounces mozzarella cheese, cut into 1/2-inch cubes
1/2 of a medium green or red sweet pepper, cut into 3/4-inch pieces
1/2 cup almond-stuffed green olives
1/2 cup white wine vinegar
1/3 cup olive oil or salad oil
1 teaspoon dried oregano, crushed
1 teaspoon crushed red pepper
1/2 teaspoon dried thyme, crushed
1 clove garlic, quartered

In a 1-quart container combine cheese, sweet pepper, and olives. Set aside. In a saucepan combine vinegar, oil, oregano, crushed red pepper, thyme, and garlic. Cook and stir just until heated through. Cool to room temperature. Pour over cheese mixture; stirring gently to mix. Cover and marinate in refrigerator for 1 to 3 days. To serve, let stand at room temperature about 30 minutes. Drain, discarding marinade and garlic. Makes 10 servings.