Recipes / Fried Mozzarella Salad With Tomato Basil Vinaigrette

Fried Mozzarella Salad With Tomato Basil Vinaigrette



  • 8 ounces Fresh Mozzarella
  • 1 each Egg
  • 1 cup Italian Flavored Breadcrumbs
  • 3 1/2 cups Furmano's Italian Style Diced Tomatoes with Basil, Garlic & Oregano, Drained
  • 1/4 cup Basil, Chopped
  • 1 teaspoon Garlic, Minced
  • 1/4 cup Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 3 tablespoons Vegetable Oil
  • 6 cups Romaine Lettuce
  • 1/2 cup Red Onions, Sliced
  1. Slice the mozzarella into 8 slices then again in half crosswise. You should have 16 pieces.
  2. Whisk the egg in a shallow bowl. Put the breadcrumbs in another shallow bowl.
  3. Dip the cheese in the egg, then the breadcrumbs, coating well.
  4. Place the cheese on a plate and set aside. Discard any leftover egg or breadcrumbs.
  5. In a small bowl, combine drained tomatoes, basil, garlic, olive oil and vinegar. Set aside.
  6. Heat half the vegetable oil in a large skillet over medium high heat.
  7. Cooking half of the cheese at a time, brown for 30 to 60 seconds on each side or until golden. Repeat with remaining oil and cheese.
  8. Tear the romaine lettuce into pieces and put in a large bowl.
  9. Mix with the onions and stir in the tomato mixture. Toss well.
  10. Add salt and pepper to taste.
  11. Portion the salad into 4 bowls and top with fried cheese.