Fried Green Tomato Salad Recipe

Prepare tomatoes

Slice the green tomatoes into 1/3-inch thick rounds (about 12–16 slices from 4 medium tomatoes). Pat slices dry with paper towels to remove excess moisture.

Setup dredging stations

In a shallow bowl or plate combine flour with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl whisk together eggs and 1 cup buttermilk until smooth. In a third shallow bowl combine panko, cornmeal, smoked paprika, garlic powder, and remaining 1/2 tsp salt.

Dredge tomatoes

Working in batches, coat each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip off, then press into the panko-cornmeal mixture to coat completely. Place on a wire rack while you heat the oil. If coating ahead, keep refrigerated for up to 30 minutes to help the crust adhere.

Fry

Pour about 1/2"–3/4" of vegetable oil into a large skillet and heat over medium-high until thermometer reads 350°F (175°C) or until a small breadcrumb sizzles on contact. Fry coated tomato slices in a single layer (do not overcrowd) 2–3 minutes per side, until golden brown and crisp. Transfer to a paper-towel-lined baking sheet and season lightly with a pinch of salt. Keep warm on a low oven (200°F / 95°C) while you finish remaining batches; add a tablespoon or two more oil to maintain level as needed.

Whisk together mayonnaise, 1/4 cup buttermilk, apple cider vinegar, Dijon mustard, honey, minced garlic, chopped chives, and parsley in a bowl until smooth. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust thickness with additional buttermilk (1 tsp at a time) if too thick. Chill until ready to serve.

Toss the mixed salad greens, halved cherry tomatoes, sliced cucumber, and red onion lightly with lemon juice and 1 tablespoon olive oil in a large bowl. Season with a pinch of salt and pepper.

Place dressed greens onto a large serving platter or divide among 4 plates (servings). Arrange warm fried green tomato slices on top of the greens.

Drizzle the buttermilk-herb dressing over the tomatoes and salad (start with about 2 tablespoons per plate or 1/4 cup for the whole salad and add more to taste). Scatter torn basil, crumbled feta or goat cheese, and toasted pepitas or walnuts over the top.

Serve immediately so the fried tomato crust remains crisp. Leftover dressing can be refrigerated up to 3 days.