Fried Green Tomato Salad with Balsamic Vinaigrette Dressing
This recipe creates a vibrant salad featuring crispy fried green tomatoes. They are served over a bed of mixed greens with crumbled feta, slivered almonds, and fresh peaches, all tossed in a tangy homemade balsamic vinaigrette dressing. A delightful combination of textures and flavors.
Equipment
- 1 Heavy-bottomed Pot For frying the tomatoes
- 3 Shallow Dishes For setting up the dredging station (flour, egg, cornmeal)
- 1 Whisk For mixing dry ingredients and emulsifying the dressing
- 1 Salad Bowl For assembling and tossing the salad
- 1 Slotted Spoon or Spider For safely adding and removing tomatoes from hot oil
Ingredients
Main
- Coconut oil for frying
- 1 1/2 cups cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 teaspoon salt plus more for seasoning
- 1/2 teaspoon ground pepper plus more for seasoning
- 3 eggs beaten
- 1 cup all-purpose flour
- 2 green tomatoes sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Pinch salt and ground pepper
- 1/4 cup olive oil
- 1 pound mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered almonds
- 2 peaches pitted and thinly sliced
Instructions
- For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
- In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
- For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
- To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.
Notes
Ensure the oil temperature is maintained around 350°F for even cooking and browning of the tomatoes. Don't overcrowd the pot; fry in batches to prevent the oil temperature from dropping too much, which results in greasy tomatoes. Season the fried tomatoes immediately after removing them from the oil while they are still hot for best flavor. Add the warm fried tomatoes to the salad just before serving to maintain their crispness.