Free produce is wonderful.
Having it delivered to you is even better!
My parents have been kind enough to not only help me move, pick me up to take me home last weekend so I wouldn’t have to drive, but to also bring me some fresh produce from their garden. Mostly I have received a lot of fresh basil, but I also got a small cucumber, two green tomatoes, and even some highly coveted yellow pear tomatoes.
These green fried tomatoes hold on to their flour coating very well due to a salting method that draws the excess moisture out of the tomatoes prior to coating. Thinly slicing the tomatoes allows the centers to cook quickly and become pleasantly soft before the crust browns too much.
The warm, savory green fried tomatoes and the steamed cauliflower are a nice contrast to the crunch green pepper and cucumbers, while the soft goat cheese steps in a fills any need for a thick, creamy dressing.
Green Fried Tomatoes
2 medium green tomatoes
1/4 c cornmeal
1/4 c parmesan cheese
1 Tbsp flour
green pepper, diced
goat cheese, crumbled
Servings: 3 salads
Slice tomatoes with 1/4-1/8″ thickness. Sprinkle both sides of tomatoes with salt and let stand for 10 minutes. Pat dry with paper towel to remove as much moisture as possible. In a shallow bowl, combine the cornmeal, parmesan cheese, flour and seasonings. In another shallow bowl, beat the eggs. Dip the tomato into eggs, then in the flour mixture. Place the tomatoes in a pan lightly misted with olive oil over medium-high heat. Mist the tops of the tomatoes with more olive oil. Fry on both sides until golden brown, about 3-4 minutes. Place the finished tomatoes on top of the spinach, cucumber, cauliflower, goat cheese, and green pepper. Enjoy!