Pecan-Crusted Mozzarella, Tomato & Cucumber Salad

Everyone always says to test a new recipe before serving it at a dinner party. However, I believe that testing new recipes on friends is an adventure . . . sometimes they don't work but mostly they do. This was the case for  the Pecan-Crusted Mozzarella, Tomato & Cucumber Salad we recently served to friends.

Pecan-Crusted Mozzarella, Tomato & Cucumber Salad     6 to 8 servings
1 lb. assorted tomatoes, any color or size, diced or cut into small chunks
1 English-style cucumber, cut into chunks
2 tablespoons balsamic vinegar -- such as Tasteful Olive's Balsamic Vinegar
3 to 4 tablespoons extra virgin olive oil -- such as Tasteful Olive's EVOO
Garlic powder to taste
Kosher salt and coarse pepper to taste
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About 3 to 4 tablespoons all-purpose flour
1 egg
1/3 cup pecans, chopped very fine
About 2 tablespoons Parmesan cheese, grated fine
8 oz.+ ball of fresh mozzarella cheese, sliced into 1/4" round
1/3 cups panko crumbs
2 tablespoons olive oil
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Basil leaves for garnish

1. Tomato-Cucumber Salad: Combine tomatoes & cucumbers with balsamic vinegar, olive oil and seasoning. Set aside.
   
   
   
   
2. Create mozzarella dredging stations: 1) Add flour to a low flat bowl. 2) Break egg into another and mix with a fork.  3) In another low, flat bowl, combine pecans, Parmesan, and panko crumbs. 
   
3. To Dredge Mozzarella Slices: 1) Lightly dredge each mozzarella round in flour, shaking off excess; 2) then dip into egg mixture, 3) and then into the prepared pecan and panko mixture, coating evenly, pressing mixture into cheese slightly to make sure it sticks well.
4. To Fry: Add olive oil to a large skillet preheated to medium high heat. When oil is simmering, add prepared mozzarella rounds and lightly fry for 2 to 4 minutes per side or until  coating is golden brown and cheese softens slightly around the edges, Turn and brown on the other side.
5. Salad Assembly: Divide tomato & cucumber salad among serving plates, add a fried mozzarella round and garish with basil leave.

   

   Meal with Barry and Meta West, Barbara & Wayne Engelhardt and Susie Engelhardt Fisher (above and below) . . .

   
   
   

And, for dessert -- Hays House Fresh Peach Pie with Cinnamon Ice Cream and a dollop of Whipped Cream . . .

Recipe without photos . . .
Pecan-Crusted Mozzarella, Tomato & Cucumber Salad     6 to 8 servings
1 lb. assorted tomatoes, any color or size, diced or cut into small chunks
1 English-style cucumber, cut into chunks
2 tablespoons balsamic vinegar -- such as Tasteful Olive's Balsamic Vinegar
3 to 4 tablespoons extra virgin olive oil -- such as Tasteful Olive's EVOO
Garlic powder to taste
Kosher salt and coarse pepper to taste
-----
About 3 to 4 tablespoons all-purpose flour
1 egg
1/3 cup pecans, chopped very fine
About 2 tablespoons Parmesan cheese, grated fine
8 oz.+ ball of fresh mozzarella cheese, sliced into 1/4" round
1/3 cups panko crumbs
2 tablespoons olive oil
------
Basil leaves for garnish

1. Tomato-Cucumber Salad: Combine tomatoes & cucumbers with balsamic vinegar, olive oil and seasoning. Set aside.
2. Create mozzarella dredging stations: 1) Add flour to a low flat bowl. 2) Break egg into another and mix with a fork.  3) In another low, flat bowl, combine pecans, Parmesan, and panko crumbs. 
3. To Dredge Mozzarella Slices: 1) Lightly dredge each mozzarella round in flour, shaking off excess; 2) then dip into egg mixture, 3) and then into the prepared pecan and panko mixture, coating evenly, pressing mixture into cheese slightly to make sure it sticks well.
4. To Fry: Add olive oil to a large skillet preheated to medium high heat. When oil is simmering, add prepared mozzarella rounds and lightly fry for 2 to 4 minutes per side or until  coating is golden brown and cheese softens slightly around the edges, Turn and brown on the other side.
5. Salad Assembly: Divide tomato & cucumber salad among serving plates, add a fried mozzarella round and garish with basil leave.