Jul 14 2026
Restaurants›Cavo's Bar & Kitchen›Fried Green Tomato Caprese Recipe

Fried Green Tomato Caprese Recipe

Inspired by Cavo's Bar & Kitchen
Time1h
Serves4

Fried green tomatoes & fresh mozzarella with a roasted pepper vinaigrette & balsamic reduction on a bed of arugula

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fried Green Tomatoes

Caprese Salad

Roasted Pepper Vinaigrette

Balsamic Reduction

Method

Fried Green Tomatoes

  1. 1

    Prepare the Tomatoes

    Slice the green tomatoes into 1/4 inch thick slices. Season with salt and let them sit for about 10 minutes to draw out moisture.

  2. 2

    Set Up Breading Station

    In one bowl, place the flour. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal, salt, and black pepper.

  3. 3

    Bread the Tomatoes

    Dredge each tomato slice in flour, then dip into the egg mixture, and finally coat with the cornmeal mixture.

  4. 4

    Fry the Tomatoes

    Heat the vegetable oil in a large skillet over medium heat. Fry the breaded tomato slices in batches for 3-4 minutes on each side until golden brown. Drain on paper towels.

Caprese Salad

  1. 5

    Slice the Mozzarella

    While the tomatoes are frying, slice the fresh mozzarella into 1/4 inch thick rounds.

  2. 6

    Prepare the Arugula

    In a large bowl, toss the arugula with a drizzle of olive oil, salt, and pepper to taste.

Roasted Pepper Vinaigrette

  1. 7

    Roast the Red Pepper

    Preheat the oven to 400°F (200°C). Place the whole red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Let cool, then peel and chop.

  2. 8

    Make the Vinaigrette

    In a blender, combine the roasted red pepper, olive oil, red wine vinegar, garlic, salt, and black pepper. Blend until smooth.

Balsamic Reduction

  1. 9

    Prepare the Balsamic Reduction

    In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce to a simmer and let it cook for 15-20 minutes until it thickens and reduces by half. Remove from heat and let cool.

Assembly

  1. 10

    Assemble the Dish

    On a serving platter, layer the fried green tomatoes, slices of fresh mozzarella, and basil leaves. Drizzle with the roasted pepper vinaigrette and balsamic reduction. Serve on a bed of arugula.

More from Cavo's Bar & Kitchen