Summer Salad with Fried Mozzarella

When the summer heat kicks in, there’s nothing better than a fresh, vibrant salad that feels hearty enough to be dinner yet still light and refreshing. This Crispy Mozzarella Summer Salad is everything you love about the season: juicy tomatoes marinated with fragrant basil, smoky grilled corn, creamy avocado, savory grilled chicken, and crispy bites of fried mini mozzarella balls that take it over the top.

Why You’ll Love It

This salad is the perfect balance of textures and flavors. The butter lettuce keeps things tender and mild, while bacon and fried mozzarella add crunch and indulgence. Add in that basil tomato marinade, grilled corn sweetness, and creamy chunks of avocado, and you’ve got a dish that hits every craving in one bowl.

Ingredients

• 1 head butter lettuce, torn

• 1 cup basil-marinated cherry tomatoes (recipe below)

• 2 ears grilled corn, kernels removed

• 1 ripe avocado, sliced

• 3-4 slices crispy bacon, crumbled (or more, I'm not the boss of you)

• 1 cup grilled chicken breast, sliced

• 1 cup mini mozzarella balls 

• 1/2 cup flour, for dredging

• 2 eggs, beaten

• 3/4 cup breadcrumbs (Italian seasoned works great)

• Oil, for frying

• Salt & pepper to taste

  

  
  

Basil-Marinated Tomatoes

In a small bowl, combine:

• 1 cup halved cherry tomatoes

• 1 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon fresh chopped basil

• Pinch of salt & pepper

Let sit for at least 15 minutes (or up to a few hours in the fridge) to develop flavor.

 How to Fry Mini Mozzarella Balls

1. Drain the mozzarella balls and pat dry.

2. Dredge them in flour, then dip in beaten egg, then coat with breadcrumbs.

3. Heat oil in a small pan over medium-high heat and fry the mozzarella until golden brown on all sides (about 1–2 minutes). Rest on paper towel to absorb oil

   
   

Assembly

1. Lay a bed of butter lettuce on a large platter or in individual bowls.

2. Top with marinated tomatoes (spoon over some of the juices too), grilled corn, sliced avocado, bacon crumbles, and grilled chicken.

3. Scatter the warm, crispy mozzarella balls on top. Serve immediately after cheese is done for ultimate gooey cheese.

4. Finish with a drizzle of cilantro greek yogurt dressing.

 Creamy Herb Greek Yogurt Dressing

Ingredients:

• 1/4 cup plain Greek yogurt

• 2 tablespoons mayonnaise

• 1–2 tablespoons milk (to thin, as needed)

• 1 tablespoon lemon juice (fresh is best)

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoon onion powder

• 1 tablespoon finely chopped fresh basil

• 1/4 cup finely chopped fresh cilantro

• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the Greek yogurt, mayo, and lemon juice until smooth.

2. Stir in the Worcestershire sauce and onion powder.

3. Mix in the chopped basil and cilantro.

4. Add a splash of milk, 1 tablespoon at a time, until desired consistency is reached (thick for dipping, thinner for drizzling).

5. Season with salt and pepper to taste.

6. Chill for 10–15 minutes before serving to let the flavors meld.

Summer on a Plate

This salad is the main character of summer dinners. Serve it with a chilled glass of white wine, lemonade, or even a watermelon margarita (https://www.offwerowe.com/post/fresh-watermelon-margarita )

and enjoy outside if you can. You can also skip the chicken for a vegetarian version or swap in grilled shrimp or steak.