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Tomato panzanella salad with deep-fried mozzarella


Serves: 4
timePrep time: 20 mins
timeTotal time:
Tomato panzanella salad with deep-fried mozzarella
Recipe photograph by Brett Stevens.

Tomato panzanella salad with deep-fried mozzarella


Serves: 4
timePrep time: 20 mins
timeTotal 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

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. 

See more of David Morgan’s recipes
David Morgan

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. 

See more of David Morgan’s recipes

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.
  1. Heat a griddle pan, then drizzle the bread with oil and griddle the slices for 2 minutes on each side; cool.
  2. For the dressing, in a small bowl whisk together the 2 tablespoons of oil, the balsamic vinegar, mustard and sugar. Season to taste.
  3. 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.
    Tip
    If deep frying isn't your thing, top the ciabatta with slices of mozzarella and grill until melted. Serve with the tomato salad.
  4. 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.
  5. Toss the tomatoes, basil and red onion with the dressing.
  6. 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.

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