There is nothing as simple and refreshing as Insalata Caprese. This is a basic variation with some more great ingredients added. I like adding semolina flour because it adds a little extra crunch. This serves about 4.

Ready

• 8 oz container of Bambini Bocconcini (baby mozzarella)
• ½ cup plain flour
• ½ cup semolina flour
• 2 cups bread crumbs
• 2 eggs, lightly beaten
• ½ cup fresh basil, shredded
• 5 Tbsp extra virgin olive oil
• 11 oz cherry or grape tomatoes, halved
• ½ cup sun-dried tomatoes
• 1 clove garlic, crushed
• 1 Tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 6 oz Arugula (rocket)
• 2 Tbsp Pignoli (pine nuts) roasted
• Vegetable oil for deep-frying

Set

• Deep fat fryer
• Saute pan
• 2 large bowls
• 4 medium size bowl
• Whisk
• Paper towels
• Salad bowl for serving

Go

1. Drain Bocconcini and pat with paper towels.
2. Set up for breading by: mixing flour and semolina in one bowl, beaten eggs in another bowl, and bread crumbs in third bowl.
3. Dip Bocconcini in flour mixture to coat, then in egg, an finally in bread crumbs, rolling to completely coat. Place on plate. Repeat until you have breaded all Bocconcini and place in refrigerator.
4. Place cherry tomatoes and sun-dried tomatoes in bowl.
5. In saucepan, heat olive oil over medium heat and add ⅔ of basil leaves. Heat for about a minute, or until basil sizzles and begins to color.
6. Remove from heat and pour into the bowl with the tomatoes. Toss gently and let set for about 25-30 miuutes.
7. Heat vegetable oil in fryer to 375°F. With 15 minutes to go, remove Bocconcini from refrigerator and cook in small batches and drain on paper towel.
8. While Bocconcini is draining. Strain oil from tomatoes into another bowl. Add garlic. Whisk in Dijon, and balsamic.
9. Place Arugula in serving bowl, top with tomatoes and pignolis.
10. Pour on dressing and gently toss. Serve.

What you should know

If you cannot find semolina flour, you can substitute with plain flour.

If you don’t have a deep-fat fryer, You can use a sauce pan with deep-fryer thermometer.