Stuffed Zucchini Blossoms With Heirloom Tomato Salad

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1/2 pound fresh mozzarella, patted dry and cubed

1/4 cup grated Parmesan

1/4 cup chiffonade basil leaves

8 zucchini flowers

3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors)

3 to 4 scallions, sliced super thin on the bias

Kosher salt

Red wine vinegar

High quality extra-virgin olive oil

1 cup all-purpose flour

1/2 to 3/4 cup white wine

Peanut oil or vegetable oil, for frying

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