Tomato panzanella salad with deep-fried mozzarella
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Brett Stevens.
Tomato panzanella salad with deep-fried mozzarella
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
764Kcal
Fat
43gr
Saturates
17gr
Carbs
62gr
Sugars
12gr
Fibre
6gr
Protein
33gr
Salt
2.3gr
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
Ingredients
- 1 x 270g ciabatta loaf, sliced
- 2 tbsp olive oil, plus extra for griddling
- 1 tbsp Taste the Difference balsamic vinegar, plus extra to drizzle
- 1 tsp Dijon mustard
- a pinch of sugar
- 3 heaped tbsp plain flour, for dusting
- 2 medium eggs, lightly beaten
- 60g panko breadcrumbs
- 3 x buffalo mozzarella balls or vegetarian mozzarella, drained, each cut into 4 thick slices
- 2 ltr vegetable oil, for deep frying
- 800g ripe vine tomatoes, sliced
- 1 x 28g pack basil, leaves only, torn
- 1 small red onion, thinly sliced
Step by step
Get ahead
Griddle the ciabatta and make the dressing a few hours ahead.
- Heat a griddle pan, then drizzle the bread with oil and griddle the slices for 2 minutes on each side; cool.
- For the dressing, in a small bowl whisk together the 2 tablespoons of oil, the balsamic vinegar, mustard and sugar. Season to taste.
- Place the flour, beaten eggs and the breadcrumbs into 3 separate bowls. Dust the mozzarella slices in flour, shaking off any excess. Dip into the egg, and coat in breadcrumbs. Place on a large baking paper-lined tray and chill for 10 minutes. Half-fill a large saucepan or deep fryer with oil and heat to 180°C.
- Deep fry the mozzarella in batches for 1-2 minutes until golden. Remove with a slotted spoon and drain well on kitchen paper. Season with salt.
- Toss the tomatoes, basil and red onion with the dressing.
- To serve, break the ciabatta slices into bite-sized pieces. Layer with the tomato salad and mozzarella onto a platter. Drizzle with extra balsamic vinegar.
Tip
If deep frying isn't your thing, top the ciabatta with slices of mozzarella and grill until melted. Serve with the tomato salad.
