fried green tomato salad

Who knew fried green tomatoes belonged in a salad? Move over, croutons. Fried green tomatoes are IN. I dredge mine in a mix of crushed saltines and yellow cornmeal for a Southern crunch. Saltines are a staple in my kitchen, not just for this recipe, but also for lemon pie crusts (and for those moments when I crave something salty). Check out my recipe below, featuring a sweet onion dressing made with Olinda olive oil.

fried green tomato salad

Fried Green Tomatoes

• 4 green tomatoes, sliced ¼-inch thick (discard or reserve ends and tops)

• 2 eggs

• ¼ cup buttermilk or milk

• Dash of hot sauce (optional)

• 1 cup all-purpose flour

• 1½ cups cornmeal

• 1 sleeve saltine crackers, finely crushed (place in a zip-top bag and crush by hand)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Vegetable oil, for frying

1. Fill an 8- to 10-inch cast-iron pan halfway with vegetable oil. Heat over medium until oil reaches 350°F. Use a thermometer for accuracy.

2. In a shallow bowl, whisk the eggs with buttermilk (or milk), hot sauce, salt, and pepper.

3. In a second shallow bowl, combine the cornmeal, crushed saltines, salt, and pepper.

4. In a third bowl, season the flour with salt and pepper.

5. Prepare two baking sheets: one lined with parchment (for uncooked tomatoes), and one lined with paper towels (for draining fried tomatoes).

6. Dredge tomato slices in flour, then egg mixture, then the cornmeal-saltine coating. Place on the parchment-lined sheet.

7. Fry tomatoes in batches until golden brown and crisp, gently moving them occasionally for even cooking.

Vidalia Onion Dressing

• ½ Vidalia onion, peeled and quartered

• 3 Tbsp apple cider vinegar

• 2 Tbsp honey

• 1 Tbsp Dijon mustard

• ½ cup oil (¼ cup extra-virgin olive oil, preferably Olinda, plus ¼ cup vegetable or canola oil)

• Kosher salt and freshly ground black pepper

1. In a blender or food processor, pulse the onion until smooth.

2. Add vinegar, honey, and mustard. Blend until combined.

3. With the machine running, stream in the oils until emulsified and pale in color.

4. Taste and season with salt and pepper.

For Assembly:

• Salad greens (wild arugula is great here)

• Feta or other cheese

• Cucumbers, peeled, seeded, and sliced into half-moons

• Cherry tomatoes or other ripe tomatoes

1. Toss greens, cheese, cucumbers, and tomatoes with the Vidalia dressing. Start with less dressing than you think you’ll need, adding more to taste.

2. Arrange fried green tomatoes on top just before serving.