For deep-fried balls:
1 ½ cup small Mozzarella balls
1 cup dried breadcrumbs
1 tsp dried basil
½ tsp dried oregano
1 cup olive oil
5 cups mixed herb salad packed
1 tomato chopped
2 tbs olive oil
¾ tbs Balsamic Vinegar
¼ tsp sugar
Pour breadcrumbs in another bowl, mix in dried herbs, and place bowl beside beaten egg.
- Beat egg in a small sized bowl.
Drain and pat Mozzarella balls dry with paper towel.
Dip balls first into the egg, then in the breadcrumbs until coated.
Once balls are coated, cover, and chill for at least two hours (or overnight).
Pour olive oil in a saucepan. Put on medium heat.
Slowly drop balls into the heated oil a few at a time.
Once balls brown (about 2 minutes), carefully remove them from oil with a slotted spoon, and place on paper towels laid on a plate.
In a clean bowl whisk together 2 tbsp olive oil with Balsamic Vinegar. Add sugar and ground pepper.
Drizzle salad with vinaigrette. Serve with chopped tomatoes and deep-fried Mozzarella balls on top.