Baked mozzarella on tomato and rocket salad

Ingredients for 4 servings:

• 6 large vine tomatoes
• 3 tbsp basil pesto (Pesto alla Genovese), either homemade or from a jar
• 2 tbsp balsamic vinegar, light
• 50 ml orange juice, freshly squeezed
• 2 tbsp olive oil and some for frying
• some sea salt
• some pepper, mixed or black, from the mill
• 250 g buffalo mozzarella (Mozzarella di Bufala)
• 50 g flour
• 1 egg(s), beaten
• 100 g breadcrumbs
• 1 bunch arugula
• some cream of balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Mozzarella with tomato and arugula, a twist on the classic Italian Caprese appetizer salad. It also works well as a side dish for a summer barbecue buffet.

Wash, trim, and slice the tomatoes, then arrange them in a circle on four plates in a shingle-like pattern. Mix 2 to 3 tablespoons of pesto with the light balsamic vinegar, orange juice, and 2 tablespoons of olive oil to make a dressing. Season to taste with sea salt and a few turns of mixed or black pepper. Pat the mozzarella dry and cut into finger-thick slices. Coat each slice first in flour, then in the beaten egg, and finally in breadcrumbs, lightly pressing the coating in. Fry the breaded mozzarella slices in plenty of hot olive oil for about 1 minute on each side until golden brown. Then remove and drain on kitchen paper. Wash and trim the arugula, shake it dry, spread it on the tomato slices, and drizzle with the dressing. Arrange the fried mozzarella slices in the center and garnish all around with a little Crema di Balsamico. It goes well with fresh garlic baguette and if you dare, you can also serve fresh strawberries.