Tomato Salad with Pan-Fried Goat Mozzarella

Colourful fresh tomatoes combined with aged balsamic are enhanced with the crisp and gooey goat cheese mozzarella. Bread the mozzarella ahead of time and get the rest of the salad made ahead so you can serve it when you are ready.

3 heirloom tomatoes, sliced
1/3 cup (75 mL) thinly sliced red onion
1 cup (250 mL) baby arugula or spinach
1/2 cup (125 mL) fresh basil leaves, chopped
2 tbsp (25 mL) halved pitted sundried olives (optional)
3 tbsp (45 mL) aged balsamic vinegar
1/2 tsp (2 mL) flaked salt
1/4 tsp (1 mL) freshly cracked pepper
1/3 cup (75 mL) panko breadcrumbs
1/2 tsp (2 mL) dried oregano leaves
1 pkg (200 g) Ontario goat mozzarella, cut into 8 strips
1 tbsp (15 mL) all-purpose flour
1 egg, lightly beaten
1/3 cup (75 mL) canola oil

Place tomato slices overlapping slightly on large platter. Sprinkle with red onion, arugula, basil and olives if using. Drizzle with vinegar and sprinkle with salt and pepper; set aside.

In a shallow dish, combine breadcrumbs and oregano. Dip mozzarella in flour, and then dredge in egg, letting excess drip off. Coat in breadcrumb mixture and place on plate. Repeat with remaining cheese. Place in freezer for 10 minutes.

In large nonstick skillet heat oil over medium high heat and panfry breaded cheese in batches for about 3 minutes, turning once or until light golden brown. Place cheese on top of tomato mixture to serve.

Makes 8 servings.
Prep Time: 20 minutes
Cook Time: 3 minutes

Per serving: About 164 cal, 7 g pro, 12 g total fat (5 g sat fat), 7 g carb, 1 g fibre, 37 mg chol, 219 mg sodium. %RDI: iron 3%, calcium 22%, vit A 8%, vit C 12%

Source: Ontario Goat Cheese (