Grilled Smoked Mozzarella Salad
1 1/2 lbs smoked mozzarella, cut into 1/2 thick slices
3 Tbsp. 692 Olive EVOO, any
1/2 c. panko (Japanese bread crumbs)
1 pt. grape tomatoes
1/3 c. packed fresh basil leaves
6 c. baby arugula
2 Tbsp. 692 Olive Traditional 18 Balsamic Vinegar or any
In lg. bowl, toss mozzarella slices with 2 Tbsp.oil. Pour panko into lg. swallow dish. Press
mozzarella slices into panko to coat both sides; place on sm. cookie sheet. Freeze 20 min.
Meanwhile, cut grape tomatoes into halves. Tear basil leaves.
Spray lg. grill pan with nonstick cooking spray; heat on med.-high until hot but not smoking. Place cheese slices on pan. Cook 2 min. or until crumbs are golden and grill marks appear. With thin spatula, turn cheese slices over. Cook another 2 min. Transfer to lg. platter or cutting board.
In lg. bowl, toss arugula with tomatoes, balsamic vinegar, basil, remaining 1 Tbsp. oil and 1/4 tsp. each salt and pepper. Serve cheese slices over salad.
*adopted from Good Housekeeping Sept 2014
3 Tbsp. 692 Olive EVOO, any
1/2 c. panko (Japanese bread crumbs)
1 pt. grape tomatoes
1/3 c. packed fresh basil leaves
6 c. baby arugula
2 Tbsp. 692 Olive Traditional 18 Balsamic Vinegar or any
In lg. bowl, toss mozzarella slices with 2 Tbsp.oil. Pour panko into lg. swallow dish. Press
mozzarella slices into panko to coat both sides; place on sm. cookie sheet. Freeze 20 min.
Meanwhile, cut grape tomatoes into halves. Tear basil leaves.
Spray lg. grill pan with nonstick cooking spray; heat on med.-high until hot but not smoking. Place cheese slices on pan. Cook 2 min. or until crumbs are golden and grill marks appear. With thin spatula, turn cheese slices over. Cook another 2 min. Transfer to lg. platter or cutting board.
In lg. bowl, toss arugula with tomatoes, balsamic vinegar, basil, remaining 1 Tbsp. oil and 1/4 tsp. each salt and pepper. Serve cheese slices over salad.
*adopted from Good Housekeeping Sept 2014
