|Fried Caprese Salad. Our fun twist on the classic summer appetizer.
You already know that one of my favorite flavor combinations is that of fresh tomatoes (preferably home grown), fresh mozzarella and basil, sprinkled with kosher salt and drizzled with liquid gold (normal people call it extra virgin olive oil) These ingredients make up the iconic Caprese salad. Unless you’ve been living under a rock, you know what this is. There is a reason it has been around forever. It’s good. No, it’s better than good. It’s darn near perfection on a plate. When that plate is in front of me, it’s simply irresistible. Who can blame me. Look at it.
Naturally when I was asked to participate in the 2013 Galbani® Caprese Challenge I said, um let me think about this. NOT. I said, what took you so long to find me? Where have you been all my blogging life. Or maybe I just said, YES, when do we start? Have you heard of Galbani Mozzarella Fresca (fresh mozzarella)? It is crafted here in the United States using Egidio Galbani’s original secret family recipe.
Okay, you twisted my arm. It’s made in the fior di latte tradition from cow’s milk, and their fresh mozzarella is gently stretched and kneaded through the Italian process known as pasta filata. It produces the uniquely soft, moist texture and mild, delicate taste Galbani Mozzarella Fresca is known for, and the melt-in-your-mouth deliciousness few can resist. I’m guessing those few are the lactose intolerant people because I can’t imagine another reason anyone could resist.
Galbani was recently listed by the editors of Saveur Magazine as one of their favorite fresh mozzarellas, and once you taste it, we think it’s going to become your favorite as well. You can find Galbani Mozzarella Fresca in the specialty cheese section at many grocers. Check out the store locator on their website to find a grocery store nearest you.
Once you have their fresh mozzarella, you can start by making my Southern Fried Caprese Salad. It’s an ode to my Southern roots and Italian heart. If you can find green tomatoes, give those a go as well!
To celebrate the 2013 Caprese Challenge, Galbani is giving away all kinds of fun prizes to voters through August 9, with a grand prize of $500 given to a random voter at the end of the contest. To VOTE for my Fried Caprese Salad, please head over to the 2013 Galbani Caprese Challenge . Be sure to vote DAILY for your chance to win weekly prizes and a GRAND PRIZE OF $500! While you’re there, check out the other blogger’s fun spins on the classic Italian dish Caprese, and remember to vote for a chance to win some great prizes!
Disclaimer: This post is sponsored by Galbani. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 1 large tomato - sliced into 3 - 1/2" rounds
- 1 cup all purpose flour
- 1 egg - beaten
- 1 cup panko bread crumbs
- 1 cup canola oil
- 1 Galbani® Mozzarella Fresca - sliced into 3 - 1/2" rounds
- 6 fresh basil leaves
- balsamic cream
- Season tomato slices with salt and pepper and place onto a plate lined with paper towels. Set aside.
- Place flour, egg, and panko into 3 separate shallow bowls for dredging.
- Dip tomato slice into flour. Lightly tap to remove excess. Dip into egg and then into panko. Transfer to plate and continue with remaining tomatoes.
- Into a medium sized skillet add oil and heat over medium heat. When hot, add tomato slices and cook for approximately 30 seconds on each side OR until golden.
- Transfer to a plate lined with paper towels. Season with salt.
- To assemble: tomato, mozzarella, 3 basil leaves. Continue with two additional layers. Garnish with a drizzle of balsamic cream.
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