Artichoke Salad with Fried Mozzarella, tomatoes, and salad greens in a white bowl.

Artichoke Salad with Fried Mozzarella

Artichoke Salad with Fried Mozzarella checks off all the boxes: fresh greens, a simple vinaigrette, flavorful artichokes, and crispy fried mozzarella. Perfect for a hearty lunch, a summer cookout, a dinner party, and beyond!

Artichoke Salad with Fried Mozzarella, tomatoes, and salad greens in a white bowl.
Artichoke Salad with Fried Mozzarella

Artichoke Salad with Fried Mozzarella checks off all the boxes: fresh greens, a simple vinaigrette, flavorful artichokes, and crispy fried mozzarella. Perfect for a hearty lunch, a summer cookout, a dinner party, and beyond!

Artichoke Salad with Fried Mozzarella, tomatoes, and salad greens in a white bowl.

Utter the words “fried mozzarella,” and most people automatically picture the greasy mozzarella sticks from a dingy bar dipped in marinara sauce. Bar food. But I want to change that.

Crispy mozzarella, coated in breadcrumbs and fried to golden perfection with its ooey, gooey, cheesy center, it turns out, is perfect in a salad. Better than croutons, you might say.

Think of it as your favorite party food, freshened up! I’ve been obsessed with crispy mozzarella as the perfect salad topping paired with one of my favorite pantry staples: marinated artichokes.

I love keeping marinated artichokes on hand and throwing them into as many dishes as possible! It’s an easy way to add flavor from sandwiches and appetizers to flatbreads and salads! And with mozzarella fried to perfection, they work together to elevate a simple salad that everyone will enjoy!

Artichoke Salad with Fried Mozzarella, tomatoes, and salad greens in a white bowl.

Artichoke Salad

For me, the perfect salad combines the elements of freshness, crunch, juiciness, flavor, and texture. This artichoke salad checks all the boxes, but I also love that you have the added complexity of various temperatures. The warmth and crunch from the crispy mozzarella with its gooey center work beautifully with the tang of the artichokes and the dressing!

Ingredients for Artichoke Salad with Fried Mozzarella

How to Make Artichoke Salad with Fried Mozzarella

This is a salad that you can quickly whip up for a meal, but you can certainly prepare elements in advance. You will need:

Salad Dressing

The salad dressing can be made a day or two ahead of time and stored in the refrigerator. Keep in mind that this olive oil-based dressing will solidify when chilled. Be sure to let it sit at room temperature for 20 to 30 minutes. If you are in a hurry, heat it up in a warm water bath. And whisk before serving!

Fried Mozzarella

The mozzarella can also be prepped (dredged and coated) in advance and stored in the refrigerator until you are ready to fry.

Marinated Artichokes

Jarred marinated, quartered artichokes are a pantry staple, and they add a quick burst of flavor!

When you are ready to assemble the salad, simply toss the greens, tomatoes, and marinated artichokes in some dressing, top with the fried mozzarella, sprinkle with Parmigiano Reggiano cheese, and enjoy!

Fried Mozzarella FAQs

Can you make fried mozzarella in advance?

Ideally, I would recommend frying the mozzarella right before serving. However, you can certainly prep the mozzarella in advance! Dredge and coat the mozzarella as directed in the recipe card below, then store in the refrigerator overnight or until you are ready to fry and serve.

Can you reheat fried mozzarella?

If you do make them in advance or have leftovers, do not worry. You can reheat the fried mozzarella. Reheat the mozzarella sticks on a lined baking sheet in a 375°F oven for 7-10 minutes, or until heated through, and the mozzarella is soft and supple again.

More Recipes with Artichokes

Tomato and Mozzarella Ravioli with Tomatoes, Baby Kale, and Artichokes
Skillet Pesto Flatbread with Goat Cheese, Artichokes, and Roasted Butternut Squash
Artichoke and Feta Tarts with Tomato Salad

Artichoke Salad with Fried Mozzarella, tomatoes, and salad greens in a white bowl.

Artichoke Salad with Fried Mozzarella

Artichoke Salad with Fried Mozzarella checks off all the boxes: fresh greens, a simple vinaigrette, flavorful artichokes, and crispy fried mozzarella. Perfect for a hearty lunch, a summer barbecue, a dinner party, and beyond!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 429kcal

Ingredients

For the Salad Dressing

  • 1 tablespoon minced shallot
  • 2 teaspoons kosher salt divided
  • 1/4 cup freshly squeezed lemon juice
  • 4 teaspoons sherry vinegar
  • 4 small garlic cloves
  • 2 teaspoons whole-grain Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon herbes de Provence optional
  • freshly ground black pepper

For the Fried Mozzarella

  • 8 oz fresh mozzarella sliced into 1/4-inch thick pieces (a pre-sliced log makes it simple)
  • 1 cup all-purpose flour
  • 2 large eggs whisked
  • 1 cup panko breadcrumbs
  • 3 tablespoons grated Parmigiano Reggiano cheese
  • 2 teaspoons herbes de Provence
  • 1/2 teaspoon kosher salt
  • Olive oil for frying

For the Artichoke Salad

  • 4 cups mixed greens
  • 1 cup halved cherry tomatoes
  • 1 cup marinated artichokes quartered
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons grated Parmigiano Reggiano cheese

Instructions

Make the Dressing

  • In a small bowl, mix the shallot, 1 teaspoon salt, lemon juice, and vinegar, and let it sit for 10 minutes to mellow out the flavor of the shallot.
  • Smash the garlic cloves with the flat side of the knife and finely mince. Transfer to a small bowl, add the remaining teaspoon of salt and use a fork to mash the garlic and salt. Whisk in the shallot and lemon juice mixture, mustard, and olive oil. Season with herbes de Provence (if using) and pepper to taste. Set aside.

Make the Fried Mozzarella

  • Set up a dredging station with the flour, egg, and panko breadcrumbs in three separate shallow bowls. To the bowl with the breadcrumbs, stir in the Parmigiano Reggiano cheese, herbes de Provence, and salt.
  • Coat the mozzarella with the flour on all sides, and tap off excess. Dip it into the egg, coating on both sides. Transfer to the panko breadcrumbs, and press until evenly coated with the breadcrumbs on both sides. Set aside on a platter and repeat with the remaining slices of mozzarella. Repeat the egg and breadcrumb steps if you would like a more crispy or thicker crumb coating.
  • Add enough olive oil to an 8-inch non-stick pan so that about 1/4 inch of oil carts the pan evenly throughout. Heat over medium heat until the oil is hot. You’ll know the oil is hot enough if a pinch of panko breadcrumbs browns or if you dip the end of a wooden spoon into the oil and see bubbles.
  • Working in batches, so you don’t overcrowd the pan, fry the mozzarella for about 2 to 3 minutes per side or until golden brown. Set aside onto a paper towel-lined plate.

Make the Salad

  • Toss the salad greens in a large bowl with the cherry tomatoes, artichokes, and a few tablespoons of the dressing to lightly coat the greens. Season to taste with salt and pepper, if you wish. Top with the crispy fried mozzarella, a couple more drizzles of dressing, and top with the Parmigiano Reggiano cheese. Serve immediately with extra dressing on the side.

Notes

Fried Mozzarella FAQs/Tips

Can you make the fried mozzarella in advance?
Ideally, I would recommend frying the mozzarella right before serving. However, you can certainly prep the mozzarella in advance! Dredge and coat the mozzarella as directed, then store in the refrigerator overnight or until you are ready to fry and serve.
Can you reheat the fried mozzarella?
If you do make them in advance or have leftovers, do not worry. You can reheat the fried mozzarella. Reheat the mozzarella sticks on a lined baking sheet in a 375°F oven for 7-10 minutes, or until heated through, and the mozzarella is soft and supple again.

Nutrition

Calories: 429kcal | Carbohydrates: 30g | Protein: 17g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1526mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1152IU | Vitamin C: 24mg | Calcium: 298mg | Iron: 3mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close