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My tomato arugula salad is lightly tossed with a simple vinaigrette and topped with fried mozzarella slices which have been dredged in breadcrumbs and pan fried until golden brown and crispy. | justalittlebitofbacon.com
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Fried Mozzarella, Tomato and Arugula Salad

My tomato arugula salad is lightly tossed with a simple vinaigrette and topped with fried mozzarella slices which have been dredged in breadcrumbs and pan fried until golden brown and crispy.
Course Side Dish
Cuisine Italian
Prep Time 1 hour 10 minutes
Cook Time 4 minutes
Total Time 1 hour 14 minutes
Servings 4 servings
Calories 350kcal
Author Just a Little Bit of Bacon

Ingredients

Fried Mozzarella

  • 6 oz low moisture whole milk mozzarella cheese
  • 1 large egg
  • 1/2 cup dry bread crumbs
  • 2 tbsp olive oil

Salad

  • 6-8 medium tomatoes, about 2 inch diameter, various colors
  • 1/2 tsp kosher salt
  • 4 cups arugula
  • 1/4 cup sliced fresh basil

Sherry Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tsp sherry vinegar
  • 1/2 tsp kosher salt

Instructions

Fried Mozzarella

  • Slice the mozzarella 1/4 inch thick. Then cut the slices into wedges until you have 16 slices of mozzarella.
  • Set up a wax paper lined baking sheet. Beat the egg in a shallow bowl and add the bread crumbs to another shallow bowl. Dip the mozzarella in the egg and then in the bread crumbs, pressing the crumbs to adhere. Put each finished piece of mozzarella on the baking sheet. Freeze the mozzarella slices for 1 hour.
  • Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Once the oil is shimmery, add the mozzarella in two batches. Fry for 1-2 minutes on one side, or until golden brown, then carefully flip the slices and fry them on the other for another minute.

Salad

  • Core, seed, and slice the tomatoes into wedges. Toss them with the kosher salt and set aside. Add the arugula and basil to each salad plate.

Sherry Dressing

  • Whisk together all the dressing ingredients. Drizzle about half the dressing over the arugula and toss to coat. Arrange the tomatoes over. Sprinkle a little more dressing over the tomatoes if you want. Then top with the fried mozzarella.

Notes

  • Don't fry the mozzarella until you have completely made the salads. The cheese is best gooey and hot. Make the salads while the mozzarella is chilling.
  • The mozzarella can be a little fussy when you're frying it, especially if your pan isn't hot enough to brown the bread crumbs quickly. However, even if they melt in each other a little as you're working, they will still taste good.

Nutrition

Calories: 350kcal