Watermelon and crumbed mozzarella panzanella salad – Food & Home Magazine

Ingredients

• <h3>Dressing</h3>
• small handful fresh basil leaves
• 80ml ( cup) olive oil
• salt and freshly ground black pepper, to taste
• 180g Greek yoghurt
• 60ml (¼ cup) mayonnaise
• 30ml (2 tbsp) lemon juice
• 5ml (1 tsp) sugar
• <h3>Salad</h3>
• 300g ciabatta
• 20ml (4 tsp) olive oil
• 400g heirloom tomatoes, halved
• 480g watermelon balls
• ½ (about 80g) red onion, peeled and thinly sliced
• handful fresh basil leaves
• <h3>Deep-fried mozzarella</h3>
• 2 (300g) fresh mozzarella balls (fior di latte or buffalo mozzarella)
• 30ml (2 tbsp) cake flour
• 2 large eggs, whisked
• 60g panko breadcrumbs, seasoned
• oil, to deep-fry
• balsamic vinegar, to serve