Is anyone else as in LOVE with summer as I am?
Cause I am just lovin it. All the summer produce has me jumping out of my skin with excitement. And for a little while there, we where actually having some unusually warm weather, like 80’s! Unfortunately, that weather turned last week and we got our share of rain and cold temps, but it’s looking like summer is back, yesterday was beautiful and the same for today. I’m staying majorly positive with big ass salads like these…
OkOK and fried mozzarella. I mean, obviously. Balance guys, balance.
So, let’s chat about this here Nectarine and Fried Mozzarella Caprese Salad.
First things first, it’s pretty simple, but still delicious none the less. Fresh ripe nectarines, paired with sweet figs (if you like, they’re totally optional, but I love figs), perfectly ripe and super pretty heirloom tomatoes, fresh garden basil and prosciutto…you know, for good measure.
Then of course, you need to add that fried mozzarella, which yes, is just as dreamy as it sounds. So I guess this is kind of my take on an elevated caprese salad.
Lately, I’ve been so all about burrata, that I kind of forgot about mozzarella. Truth be told, most of the time I find mozzarella to be a little bland. I mean, I do love it, and it has its place in and on so many dishes, but sometimes it just needs a little boost, you know?
Enter fried mozzarella, oh how I LOVE you so. I’ve actually used fried mozzarella several times before, and in all three situations, I paired the fried mozzarella with fresh fruits in the form of nectarines, peaches and blueberries. Apparently I really like this combo…
…situation three (this is insanely good…fyi)
Then just finish things off with a quick and simple balsamic vinaigrette and call it a day. As I’ve been saying all week, summer recipes should be fast and easy, and this salad is a great example. The only work involved here is frying the cheese. I would also highly recommend eat this right away while it the cheese is all hot and gooey…
Ok, before I go, please cross your fingers, say a little prayer, whatever you do… Asher’s beloved cat Nikolai is once again MIA. You see that peculiar cat is afraid of strangers and on Sunday my mom’s cousin Amy and her family spent a couple of nights at my parents house while my fam is away in Mexico. Amy, Tim and their kids are about as nice as they come, but that weirdo of a cat has been missing ever since they came. No food, no water, no litter box use.?
UPDATE: the cat has showed signs of life, litter box used and water is down…all is good! 🙂
That’s all I have got for you guys today. Simple post for a simple, but crazy awesome salad… again, the fried cheese… hehe, you can thank me later! 🙂
PS. if you’ve yet to try this combo of nectarines, basil and fried mozzarella, you HAVE to try it. It’s one of my summer favorites and everyone who does give it a try loves it. But then how could they not? So GOOOOD.
Nectarine and Fried Mozzarella Caprese Salad.
Servings: 6 Servings
Calories Per Serving: 485 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2-3 ripe but firm nectarines, sliced into wedges
- 2 ripe heirloom tomatoes sliced
- 1 cup cherry tomatoes halved
- 6 fresh figs halved
- 1 cup fresh basil roughly chopped
- 1 handful watercress or arugula
- 3 ounces prosciutto torn (optional)
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon pomegranate molasses or honey
- kosher salt + pepper
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- In a large salad bowl, combine the nectarines, tomatoes, cherry tomatoes, figs, basil, watercress or arugula and prosciutto.
- In a small bowl, whisk together the olive oil, balsamic, pomegranate molasses, salt + pepper. Drizzle a little of the vinaigrette over the salad and gently toss. Fry the mozzarella (see below) and add it to the salad. Serve while the cheese is warm.
- In a large bowl, combine the Panko, flour, parmesan, salt and pepper, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella (or bocconcini balls) and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
- Heat a large skillet over high heat. Add a drizzle of olive oil. Fry the coated mozzarella, turning carefully once or twice until golden and the cheese begins to melt, but still retains its shape, about 1 minute on each side. Drain on paper towels. Sprinkle with salt. Serve warm atop the salad.
A little salad with my (fried) cheese please!