Best Fried Green Tomato Salad With Balsamic Vinaigrette Dressing Recipes

FRIED GREEN TOMATO SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk together first 6 ingredients, ½ cup of the buttermilk, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Cover; chill buttermilk dressing until ready to serve.
• Pour vegetable oil to a depth of 3 inches in a large cast-iron Dutch oven; heat over high to 350°F. Whisk together egg and remaining ½ cup buttermilk in a shallow dish. Combine cornmeal, cayenne, ½ cup of the flour, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a second shallow dish. Combine remaining ½ cup flour, ½ teaspoon salt, and ½ teaspoon black pepper in a third shallow dish. Working with 1 slice at a time, dredge tomato in flour mixture, then in egg mixture, and then in cornmeal-flour mixture.
• Fry tomato slices, in 2 batches, in hot oil until browned, about 3 to 4 minutes total, turning slices halfway through frying. Drain on paper towels.
• Combine lettuces and red onion in a large bowl. Toss lettuce mixture with ¼ cup of the buttermilk dressing, reserving the rest. Divide salad among 4 plates, top each with 3 fried green tomatoes. Drizzle evenly with remaining dressing.

BALSAMIC TOMATO SALAD

Steps:

• Gather the ingredients.
• Slice the tomatoes in half and, if using plum or larger tomatoes, core them to remove the seeds . Chop the tomatoes into chunks (whatever size you desire). If using grape, cherry, or another small tomato, cut in half so they will absorb the flavors of the dressing. There's no need to seed them.
• Place the chopped tomatoes in a large bowl. Add the olive oil, balsamic vinegar, garlic, and herbs (if using). Toss well.
• Transfer to a serving dish and season with salt and pepper to taste. Or plate the salad individually for your guests and garnish with a sprig of fresh oregano or basil.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

PLUM TOMATOES WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.