Marinated Mozzarella Balls With Peppadews

Combine 8 oz. pearl mozzarella, drained, and 1 cup drained Peppadew peppers in brine in a shallow bowl.

Bring ⅓ cup red wine vinegar to a simmer in a small saucepan over medium heat. Add 4–5 sprigs thyme, torn in half, 2 garlic cloves, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. mild red pepper flakes and simmer, swirling pan occasionally, until mixture is fragrant, about 1 minute.

Pour vinegar mixture over mozzarella and Peppadew peppers. Drizzle generously with extra-virgin olive oil; season with flaky sea salt and freshly ground black pepper.