Printer friendly format - Fried Green Tomato and Ripe Red Tomato Salad

By Sara Foster

Fried Green Tomato and Ripe Red Tomato Salad

Recipe adapted with permission from Fresh Every Day: More Great Recipes from Foster's Market by Sara Foster with Carolynn Carreño

I grew up eating fried green tomatoes—and loving them. I created this salad to take advantage of the unique, tart flavor and wonderful cornmeal crunch of fried green tomatoes but lightened it up with juicy, ripe tomatoes. It looks especially pretty when you use different colors and shapes of heirloom tomatoes. It's best to let the green tomatoes get nice and crispy before you turn them and turn only once. Flipping too often will cause coating to fall off.

MAKES: 6 to 8 servings

2 large ripe beefsteak or heirloom tomatoes (about 1 pound), cored and sliced 1/2-inch thick
1 1/2 teaspoons sea salt, divided
3/4 teaspoon freshly ground pepper, divided
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 large egg
1/2 cup buttermilk
Canola oil (about 1/2 cup)
4 large green tomatoes, cored and sliced 1/2-inch thick
1/2 pint grape or small heirloom tomatoes, halved lengthwise
4 ounces goat cheese, crumbled (about 1 cup)
Sweet Basil Vinaigrette
8 fresh basil leaves, cut into thin strips

1. Preheat oven to 200°. Line a baking sheet with paper towels. Arrange ripe tomato slices in one layer on a large platter or on individual plates. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Stir flour, cornmeal, sugar, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a small bowl. Whisk egg and buttermilk together in a separate small bowl. Pour enough oil in a large skillet to fill to 1/4-inch deep, and heat over medium-high heat to about 375°, or until oil sizzles when you drop a small amount of flour into the skillet.

3. Dip green tomato slices in egg-buttermilk mixture, dredge in flour mixture to coat both sides, place in hot oil. Repeat with enough tomato slices to fill skillet without crowding, and fry for 2 minutes, or until under sides are golden brown. Turn and fry other side to golden brown. Use tongs or a slotted spatula to transfer fried tomato slices to prepared baking sheet to drain; place baking sheet in oven while you fry remaining green tomatoes.

4. Arrange fried tomato slices on top of fresh tomato slices. Scatter small tomatoes over slices and sprinkle with crumbled goat cheese. Drizzle with 1/2 cup of Sweet Basil Vinaigrette and top with basil strips. Season with additional salt and pepper and add more vinaigrette to taste. Serve immediately.

Sweet Basil Vinaigrette

MAKES: About 1 cup

1/2 cup balsamic vinegar
Juice of 1 lime
5 to 7 fresh basil leaves, cut into thin strips
Sea salt to taste
Freshly ground black pepper to taste
1/2 cup extra-virgin olive oil

Whisk vinegar and next 4 ingredients together in a small bowl. Slowly add olive oil, whisking until it is incorporated. Season with additional salt and pepper. Use immediately, or refrigerate in an airtight container for up to 1 week.