Nectarine and Fried Mozzarella Caprese Salad
Ingredients
The salad
-
2-3
pieces
ripe but firm nectarines, sliced into wedges
-
2
pieces
ripe heirloom tomatoes, sliced
-
1
cup
cherry tomatoes, halved
-
6
pieces
fresh figs, halved (optional)
-
1
cup
fresh basil, roughly chopped
-
1
handful
watercress or arugula
-
3
ounces
prosciutto, torn (optional)
-
¼
cup
olive oil
-
3
tablespoons
balsamic vinegar
-
1
tablespoon
pomegranate molasses or honey
-
to taste
kosher salt + pepper
Fried mozzarella
-
12
ounces
fresh mozzarella, sliced into 8 thick round slices or bocconcini
-
1
cup
Panko bread crumbs
-
¼
cup
flour
-
⅓
cup
parmesan cheese, grated
-
2
pieces
eggs, beaten
-
½
teaspoon
salt + pepper
-
2
tablespoons
olive oil
Instructions
- Combine the nectarines, heirloom tomatoes, cherry tomatoes, figs, basil, watercress or arugula, and prosciutto in a large salad bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, pomegranate molasses, salt, and pepper. Drizzle some over the salad and toss gently.
- Prepare the fried mozzarella by mixing Panko, flour, parmesan, salt, and pepper in a large bowl. Beat the eggs in a separate bowl.
- Coat each slice of mozzarella in beaten egg and then dredge in the breadcrumb mixture, pressing to adhere.
- Heat olive oil in a skillet over high heat and fry the mozzarella until golden and melty, about 1 minute per side.
- Drain the fried mozzarella on paper towels, sprinkle with salt, and serve warm on top of the salad.
Nutrition Facts (estimated)
Servings
6
Calories
485
Total fat
30g
Total carbohydrates
35g
Total protein
18g
Sodium
800mg
Cholesterol
150mg
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