Get ready to fall in love with a true Southern classic! This Fried Green Tomato Salad is the perfect blend of comfort and freshness. Imagine crispy, tangy green tomatoes, still warm from the skillet, nestled on a bed of cool, crisp greens with hearty black-eyed peas and a zesty homemade buttermilk dressing. It’s a symphony of textures and flavors that’s perfect for a sunny lunch or a light, satisfying dinner. Trust me, this one’s a keeper!
Ingredients
• For the Fried Green Tomatoes & Salad
• 1/4 cup / 30 g all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon / 15 ml water
• 1/2 cup / 60 g cornmeal
• 3 medium firm green tomatoes, cut into 1/2-inch / 1.25 cm slices
• Salt, to taste
• Ground black pepper, to taste
• 1/4 cup / 60 ml vegetable oil
• 8 cups / 225 g torn mixed salad greens
• 1 15-ounce / 425 g can black-eyed peas, rinsed and drained
• 2/3 cup / 75 g sliced radishes
• 1/3 cup / 35 g chopped pecans, toasted
• For the Buttermilk Dressing
• 1/3 cup / 80 ml buttermilk
• 1/4 cup / 60 g mayonnaise
• 1 clove garlic, minced
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cracked black pepper
Instructions
1. Prepare the dressing: In a small bowl, whisk together all dressing : buttermilk, mayonnaise, minced garlic, dry mustard, and cracked black pepper. Set aside.
2. Set up your breading station: Place the flour in a shallow dish. In a second dish, whisk the eggs and water. Place the cornmeal in a third dish.
3. Season and coat the tomatoes: Sprinkle the tomato slices with salt and pepper. Dredge each slice first in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly with cornmeal.
4. Fry the tomatoes: Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomato slices for about 4 minutes total, flipping once, until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
5. Assemble the salad: On a large platter, arrange the salad greens. Top with the warm fried green tomatoes, rinsed black-eyed peas, sliced radishes, and toasted pecans.
6. Serve: Drizzle the salad with the prepared buttermilk dressing and serve immediately.
Nutritional Information
• PER SERVING: 322 cal., 19 g total fat (3 g sat. fat), 74 mg chol., 416 mg sodium, 30 g carb., 6 g fiber, 10 g pro.
Pro Tips
• For the crispiest crust, ensure your oil is hot enough before adding the tomatoes. A drop of batter should sizzle instantly.
• Choose very firm, uniformly green tomatoes. Softer, blushing tomatoes will become mushy when fried.
• The buttermilk dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will meld and become even better.
• Don’t skip toasting the pecans! It takes just a few minutes in a dry skillet and dramatically enhances their nutty flavor and crunch.
