Mealime recipe · lives on in MealPot
Italian Garden Salad with Crispy Mozzarella & Chunky Tomato Dressing
- 30 min
- 2–6 servings
- 637 kcal / serving
A rustic salad of crisp greens, marinated artichokes, and a crunchy mozzarella finish. The tomato–olive vinaigrette ties everything together for a satisfying weeknight bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (6 oz) jarartichoke hearts, marinated
- 1egg
- 1English cucumber
- ½ small pkgfresh basil
- ½ (8 oz) pkgfresh mozzarella cheese
- ¼ cupKalamata olives, pitted
- ½ headromaine lettuce
- 1shallot
- 1tomato
- eggs
- English cucumbers
- shallots
- tomatoes
From the pantry: all-purpose flour, black pepper, crushed red pepper, extra virgin olive oil, garlic powder, Italian seasoning, panko bread crumbs, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · potato masher · spatula · tongs · whisk or fork
Directions
- Prepare the vegetables: wash and dry all produce, then trim the cucumber and cut into ¼-inch pieces. Tear romaine into bite-sized shards and add to a large bowl.
- Roughly chop fresh basil leaves and thinly slice the shallots; add to the greens along with the cucumber.
- Drain and halve the artichokes and olives; toss them with the greens to start the salad.
- Whisk one egg in a small bowl. Set up two plates with flour on one and bread crumbs on the other.
- Slice mozzarella into ½-inch rounds and pat dry; season both sides with salt and pepper.
- Heat oil in a skillet over medium-high heat. Dredge mozzarella slices in flour, dip in the whisked egg, then coat in bread crumbs, pressing to adhere.
- Fry the breaded mozzarella until golden on both sides, about 2–4 minutes total; transfer to a paper towel–lined plate to drain.
- For the dressing, crush the tomato with a small masher or fork in a separate bowl, then whisk in oil, red wine vinegar, and spices until well combined.
- To serve, portion the salad, top with the crispy mozzarella, and drizzle with the tomato vinaigrette.
Two tips
- Prep ahead: shred the lettuce, slice the cucumber, and crush the tomatoes up to a day in advance and refrigerate in an airtight container.
- Serving idea: nestle slices of the crispy mozzarella into the greens just before serving for a warm contrast to the fresh vegetables.
Nutrition per serving
- Calories
- 637 kcal
- Protein
- 24 g
- Carbs
- 44 g
- Fat
- 42 g
- Fiber
- 9 g
- Sodium
- 886 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.