Start to finish: 25 minutes
Prep time: 20 mins
4 Flavorite tomatoes
1/2 red onion, finely chopped
4 large basil leaves, finely shredded
4 tbs olive oil
2 tbs red-wine vinegar
Sea salt and freshly ground pepper
2 medium sized fresh mozzarella balls
1/2 cup plain flour
1 large egg whisked
1/3 cup milk
2 cups fine day – old breadcrumbs
Oil for frying
Halve tomatoes, remove seeds and dice flesh. Place in a bowl with onion, basil, oil, vinegar, salt and pepper.
Cut mozzarella into 2cm slices, dust with flour, dunk in egg and milk mixture, then toss in crumbs.
Repeat the crumbling process (flour, egg and crumbs), patting crumbs gently to make a firm coating.
Pour oil into a pan to a depth of about 3cm. heat oil and, when hot and a haze appears over the surface of the oil, slide mozzarella sliced in and cook 2 minutes on each side.
Spoon tomato salad on plates and top with a piece of crumbed mozzarella.