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Fried Mozzarella & Tomato Salad
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Fried Mozzarella & Tomato Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Servings: 4
Author: Neriz


  • 200 grams mozzarella, mini balls
  • 2 large eggs, beaten
  • 1 cup fine breadcrumbs
  • 2 & 1/2 cup vegetable oil
  • 320 grams cherry tomatoes (or other color & types), sliced into halves or quarters (almost 2 cups)
  • 100 grams mixed leafy greens
  • 1/3 cup dried tomatoes, thinly sliced
  • 2 tsp extra-virgin olive oil
  • balsamic vinegar, for drizzling
  • salt and pepper, to season


  • Heat up the vegetable oil in a small or medium pan. Oil must be extremely hot before you start frying the mozzarella balls.
  • Drain the water from the mozzarella balls and season beaten eggs with salt and pepper.
  • Dip the mozzarella balls in the beaten eggs and then coat with the fine breadcrumbs. Shake off any excess breadcrumbs and repeat the process with the egg and the breadcrumbs again. Set mozzarella balls in a plate.
  • Once the oil is ready, fry the mozzarella balls in batches. They will be ready in a couple of minutes, up until they turn slightly brown. Using a slotted spoon to fry and take them out of the pan really helps in making sure you don’t burst them.
  • Place all fried mozzarella balls on paper towels to drain off excess oil.
  • In a large bowl, combine the tomatoes, leafy greens and dried tomatoes. Pour the olive oil, salt and pepper for seasoning and mix to combine. Drizzle with olive oil and place fried mozzarella balls on one side of the plate. 
  • Serve.