Caprese Recipe

Place 4 cups of washed and dried spring mix in a large shallow serving bowl or platter. Scatter 12 fresh basil leaves evenly over the greens.

Slice the ripe red tomatoes into 1/2-inch thick rounds. Arrange tomato slices in an overlapping pattern on top of the spring mix, leaving room for fried green tomato rounds.

Slice or tear 8 oz fresh mozzarella into pieces roughly the size of the tomato slices. Tuck mozzarella pieces between the red tomato slices and on the greens so they are evenly distributed.

Pat green tomato slices dry with paper towels and set aside for coating and frying.

Set up a three-station breading area: station 1 - 1 cup all-purpose flour seasoned with 1/2 tsp kosher salt and 1/2 tsp ground black pepper; station 2 - 1 large egg beaten with 1 tbs buttermilk; station 3 - a mixture of 1 cup cornmeal and 1 cup panko breadcrumbs (if using) and 1/2 tsp kosher salt and 1/2 tsp black pepper.

Dredge each green tomato slice first in the seasoned flour (shake off excess), then dip into the egg-buttermilk wash, then press into the cornmeal-panko mixture to coat thoroughly. Transfer coated slices to a wire rack while you heat the oil.

Pour about 1 cup of neutral oil into a heavy skillet to a depth of about 1/4-1/2 inch (enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) or a pinch of coating sizzles on contact.

Fry the coated green tomato slices in batches without crowding for 2–3 minutes per side, until golden brown and crisp. Adjust heat to maintain temperature. Transfer fried slices to a paper towel-lined plate and season lightly with a pinch of salt while hot.

Make the dressing

Whisk together 3 tbs prepared basil pesto, 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp fresh lemon juice and 1 tsp honey until smooth. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper to taste. If desired, thin with 1–2 tsp water to reach a vinaigrette consistency.

Drizzle the pesto vinaigrette lightly over the arranged salad, tomatoes, and mozzarella (you may reserve a little to serve on the side).

Arrange the golden-fried green tomato rounds on top of the salad, spacing them attractively among the red tomato slices and mozzarella.

Finish by drizzling 2 tbs balsamic glaze in a decorative pattern over the salad (or serve glaze on the side). Tear a few extra basil leaves and scatter on top for freshness. Adjust final seasoning with additional sea salt and freshly ground pepper if needed.