Fried Green Tomato and Ripe Tomato Salad
You want to make this salad only during the height of tomato season. It looks really pretty with different shapes and colors of tomatoes, like yellow pear or Sun Gold tomatoes in place of the grape tomatoes or large heirloom varieties, such as Brandywine or German Johnson, in place of the beefsteaks.
Serves 6 to 8
2 ripe beefsteak tomatoes (or large heirloom tomatoes; about 1 pound ), cored and sliced 1/2-inch thin
1/2 pint grape (or other small tomatoes), halved lengthwise
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1/2 cup or more canola oil (for frying)
4 large green tomatoes, cored and sliced 1/2-inch thin
1 large egg
1/2 cup well-shaken buttermilk
4 ounces goat cheese, crumbled (about 2/3 cup)
Fresh Basil Vinaigrette (recipe follows)
8 fresh basil leaves, cut into thin strips, for garnish
I recommend you invest in a good pepper grinder. A pepper grinder is essential to any kitchen and there are so many pepper grinders out there that just don’t do the one job they’re made to do.
1. Preheat the oven to 200ºF.
2. Arrange the ripe tomato slices in one layer a large platter. Scatter the small tomatoes over the slices and season with salt and pepper.
3. Stir the flour, cornmeal, sugar, salt, and pepper in a bowl.
4. Whisk the egg and buttermilk together in a separate bowl.
5. Pour enough oil in a large skillet to cover the skillet to 1/4-inch deep. Heat the oil over medium-high heat to about 375ºF, or until it sizzles when you drop a small amount of flour into the skillet.
6. Dip a green tomato slice in the egg-buttermilk mixture so that it is coated on both sides; dredge it in the flour mixture to coat both sides, and place it in the hot oil. Repeat with enough tomato slices to fill the skillet without crowding and fry until the under sides are golden brown on both sides, about 2 minutes per side, turning only once. (It’s best if you let these get nice and crispy before you turn them and that you turn these only once. If you keep flipping them in the pan, they won’t get brown and crispy and the coating will fall off.) Use tongs or a slotted spatula to remove the fried tomato slices from the oil and place them on a baking sheet lined with paper towels to drain. Place the baking sheet in the oven to keep the fried tomato slices warm while you fry the rest.
5. Remove the fried tomato slices from the oven and place them on top of the fresh tomato slices. Sprinkle with the crumbled goat cheese, drizzle with 1/2 cup of the vinaigrette and top with the fresh basil strips. Season with additional salt or pepper and add more vinaigrette if desired. Serve immediately.
Fresh 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 and freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Whisk the vinegar, lime juice, basil, salt, and pepper together in a small bowl. Slowly add the olive oil and whisk until all the oil is incorporated. Season with salt and pepper to taste. Use immediately or transfer to an airtight container and refrigerate for up to 1 week.