Marinated Mozzarella

• 3 (8-oz.) blocks mozzarella cheese 
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 C. olive oil 
• 3 Tbsp. finely chopped fresh flat-leaf parsley
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Garnish: resh rosemary stems
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• Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
• Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish by spearing tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.