Half Baked Harvest · by Tieghan Gerard★ 5.0 (1)
Nectarine and Fried Mozzarella Caprese Salad.
NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 34%
CARBS 38G32% OF CAL
4G FIBER18G OTHER16G TOTAL SUGAR
FAT 28G54% OF CAL
11G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A caprese salad featuring fresh tomatoes, fried mozzarella, figs, and prosciutto with basil and balsamic. Light, bright, and elegant with contrasting textures.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-3 ripe (but firm nectarines, sliced into wedges)
- 2 ripe heirloom tomatoes (sliced)
- 1 cup cherry tomatoes (halved)
- 6 fresh figs (halved)
- 1 cup fresh basil (roughly chopped)
- 1 handful watercress or arugula
- 3 ounces prosciutto (torn (optional))
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon pomegranate molasses or honey
- kosher salt + pepper
- 12 ounces fresh mozzarella (sliced into 8 thick round slices or bocconcini)
- 1 cup Panko bread crumbs
- 1/4 cup flour
- 1/3 cup parmesan cheese (grated)
- 2 eggs (beaten)
- 1/2 teaspoon salt + pepper
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 20M
CAL 24%·PRO 34%
CARBS 38G32% OF CAL
4G FIBER18G OTHER16G TOTAL SUGAR
FAT 28G54% OF CAL
11G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 785mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 329mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 785MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.