Grilled Smoked-Mozzarella Salad

1. 1

   In large bowl, toss mozzarella slices with 2 tablespoons oil. Pour panko into large shallow dish. Press mozzarella slices into panko to coat both sides; place on small cookie sheet. Freeze 20 minutes.

2. 2

   Meanwhile, cut grape tomatoes into halves. Tear basil leaves.

3. 3

   Spray large grill pan with nonstick cooking spray; heat on medium-high until hot but not smoking. Place cheese slices on pan. Cook 2 minutes or until crumbs are golden and grill marks appear. With thin spatula, turn cheese slices over. Cook another 2 minutes. Transfer to large platter or cutting board.

4. 4

   In large bowl, toss arugula with tomatoes, balsamic vinegar, basil, remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve cheese slices over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.