Grilled Mozzarella Salad

By KeyIngredient

Ingredients

• The secret to this easy upgrade of a tomato-mozzarella salad? A piping-hot grill pan. The result: crisp crusts and gooey centers!
• 1 1/2 pound(s) smoked mozzarella, cut into 1/2-inch-thick slices
• 3 tablespoon(s) olive oil
• 1/2 cup(s) panko (Japanese bread crumbs)
• 1 pint(s) grape tomatoes
• 1/3 cup(s) packed fresh basil leaves
• 6 cup(s) packed baby arugula
• 2 tablespoon(s) balsamic vinegar

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

1.In large bowl, toss mozzarella slices with 2 tablespoons oil. Pour panko into large shallow dish. Press mozzarella slices into panko to coat both sides; place on small cookie sheet. Freeze 20 minutes.

2.Meanwhile, cut grape tomatoes into halves. Tear basil leaves.

3.Spray large grill pan with nonstick cooking spray; heat on medium-high until hot but not smoking. Place cheese slices on pan. Cook 2 minutes or until crumbs are golden and grill marks appear. With thin spatula, turn cheese slices over. Cook another 2 minutes. Transfer to large platter or cutting board.

4.In large bowl, toss arugula with tomatoes, balsamic vinegar, basil, remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve cheese slices over salad.