Pan-Fried Scamorza With Arugula Salad And Two Pesto

Name: Pan-Fried Scamorza With Arugula Salad And Two Pestos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 plum tomatoes, sliced crosswise 1 inch thick; 3/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling; Salt; Sugar; 4 oregano sprigs; ½ cups packed arugula leaves; 1/2 cup oil-packed sun-dried tomato halves, chopped; 1 tablespoon red wine vinegar; 1 tablespoon white wine vinegar; 1 1/2 tablespoons vegetable oil; 9 ounces scamorza, sliced 1/2 inch thick (about 6 slices)

Servings: persons

12 plum tomatoes, sliced crosswise 1 inch thick
3/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt
Sugar
4 oregano sprigs
½ cups packed arugula leaves
1/2 cup oil-packed sun-dried tomato halves, chopped
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1 1/2 tablespoons vegetable oil
9 ounces scamorza, sliced 1/2 inch thick (about 6 slices)

1
Preheat the oven to 325u00b0. On a rimmed baking sheet, arrange the tomatoes in a single layer. Drizzle with olive oil, season with salt and sugar and top with the oregano. Bake for 1 hour, until the tomatoes are soft but still hold their shape. Discard the oregano.
2
Meanwhile, in a food processor, puree 3 cups of the arugula with 1/4 cup of the olive oil until smooth. Season with salt and scrape into a bowl. Wipe out the food processor.
3
Add the sun-dried tomatoes and 1/2 cup of the olive oil to the processor; process to a coarse puree and season with salt.
4
In a bowl, whisk the vinegars with the vegetable oil and 1 1/2 tablespoons of the olive oil. Season with salt.
5
Heat a nonstick skillet. Pan-fry the cheese over high heat, turning once, until well-browned and just starting to melt, 2 minutes. Transfer the scamorza to plates.
6
In a large bowl, toss the remaining 9 cups of arugula with the dressing. Mound the salad on the plates alongside the cheese. Dot the cheese with the pestos. Arrange the tomato slices around the salad, drizzle with olive oil and serve right away.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 plum tomatoes, sliced crosswise 1 inch thick, 3/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling, Salt, Sugar, and more.

Yes, Pan-Fried Scamorza With Arugula Salad And Two Pestos falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Fried Scamorza With Arugula Salad And Two Pestos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions