Nectarine and Fried Mozzarella Caprese Salad.


Nectarine and Fried Mozzarella Caprese Salad.

Fresh ripe nectarines, paired with sweet figs, perfectly ripe and super pretty heirloom tomatoes, fresh garden basil and prosciutto. Then of course, the fried mozzarella, which yes, is just as dreamy as it sounds.

Time: 20 minutes

Yields 6 servings



  • 2-3 ripe but firm nectarines, sliced into wedges
  • 2 ripe heirloom tomatoes, sliced
  • 1 cup cherry tomatoes, halved
  • 6 fresh figs, halved
  • 1 cup fresh basil, roughly chopped
  • 1 handful watercress or rocket
  • 100g prosciutto, torn (optional)
  • 1/4 cup The Good Grocer Collection olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pomegranate molasses or honey
  • kosher salt + pepper

Fried Mozzarella 

  • 350g fresh mozzarella sliced into 8 thick round slices or bocconcini
  • 1 cup Panko bread crumbs
  • 1/4 cup flour
  • 1/3 cup parmesan cheese, grated
  • 2 eggs beaten
  • 1/2 teaspoon salt + pepper
  • 2 tablespoons The Good Grocer Collection olive oil


  1. In a large salad bowl, combine the nectarines, tomatoes, cherry tomatoes, figs, basil, watercress or rocket and prosciutto.
  2. In a small bowl, whisk together the olive oil, balsamic, pomegranate molasses, salt + pepper. Drizzle a little of the vinaigrette over the salad and gently toss. Fry the mozzarella (see below) and add it to the salad. Serve while the cheese is warm.

Fried Mozarella

3. In a large bowl, combine the Panko, flour, parmesan, salt and pepper, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella (or bocconcini             balls) and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.

4. Heat a large frypan over high heat. Add a drizzle of olive oil. Fry the coated mozzarella, turning carefully once or twice until golden and the cheese begins to melt, but still retains its shape,                   about 1 minute on each side. Drain on paper towels. Sprinkle with salt. Serve warm atop the salad.

    Recipe by Half Baked Harvest