Heirloom Tomato Salad with Pecan-Crusted Mozzerella

Heirloom Tomato Salad with Pecan-crusted Mozzerella
I first fixed up this tomato salad last summer in an effort to use all of those beautiful garden-fresh tomatoes. But I spiced things up for the Fancy Food Show using Rabbit Creek Gourmet’s Garden Fest Dip Mix. I blended it with the salad dressing and also mixed it in with the panko and pecans to give this tasty salad just the right kick!

Heirloom Tomato Salad with Pecan-Crusted Mozzarella

1/3 cup pecan halves, chopped very finely
1 oz. parmesan cheese, grated fine
1/3 cup panko crumbs
1 Tbs. Rabbit Creek Gourmet Garden Fest Dip Mix
16 oz. log fresh mozzarella cheese, sliced into ¼”slices
1 Tbs. all purpose flour
1 egg, beaten with 1 Tbs. water
2 tsp. olive oil
1 lb. assorted tomatoes, large ones sliced and small ones halved
¼ cup good balsamic vinegar
1 shallot, minced
¼ cup good olive oil
1 Tbs. Rabbit Creek Gourmet Garden Fest Dip Mix
Pecan-Crusted Mozzarella
In a small bowl, combine pecans, parmesan, panko crumbs, and dip mix.  In another bowl, place flour, and into a third bowl, place beaten egg mixture. Lightly dredge each mozzarella slice in flour, shaking off excess; dip into egg mixture, and then into the prepared pecan mixture, coating evenly.
Using a large skillet over medium high heat, add oil; when oil is shimmering cook prepared mozzarella rounds 2-4 minutes or until coating is golden brown and cheese softens slightly around the edges, turning once.
Salad
In a small sauce pan over medium low heat, combine vinegar with shallots, olive oil, and dip mix, gently whisking until nicely warmed.
To serve, arrange tomatoes on a serving platter; drizzle with warm dressing.  Top salad with prepared mozzarella slices and serve.
Serves 4

Now You’re Cookin’,
Chef Alli

San Fran
 
This recipe was shared at the 2016 Fancy Food Show in San Francisco, California featuring From the Land of Kansas products! You can purchase these products and more at the From the Land of Kansas ecommerce site.
Other Recipes Featured at the Fancy Food Show 2016:
Breakfast Quinoa Bowls
Pearled Sorghum Power Salad
Cinnamon Roll Waffles
Spicy Drunken Meatballs
Korean Pulled Pork Tacos

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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[…] Recipes Featured at the Fancy Food Show 2016: Pearled Sorghum Power Salad Heirloom Tomato Salad Cinnamon Roll Waffles Spicy Drunken Meatballs Korean Pulled Pork […]

[…] Recipes Featured at the Fancy Food Show 2016: Pearled Sorghum Power Salad Heirloom Tomato Salad Breakfast Quinoa Bowls Spicy Drunken Meatballs Korean Pulled Pork […]

[…] Recipes Featured at the Fancy Food Show 2016: Pearled Sorghum Power Salad Heirloom Tomato Salad Cinnamon Roll Waffles Spicy Drunken Meatballs Breakfast Quinoa […]

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