Green Fried Tomato Salad

Green Fried Tomato Salad  Dinner of Herbs

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.

green fried tomato salad with side

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.

The Recipe


Green Fried Tomatoes

2 medium green tomatoes

1/4 c cornmeal

1/4 c parmesan cheese

1 Tbsp flour



ground ginger

chili powder

1 egg

olive oil



cucumber, diced

cauliflower, steamed

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!



23 thoughts on “Green Fried Tomato Salad

  1. Love, love, love fried green tomatoes – we add them to our BLTs instead of red tomatoes for a nice change (we actually fry them in the leftover bacon grease because we are just that gluttonous).

    My other favorite use for green tomatoes is a salsa verde. You can up the ratio to make more but here’s how we start:

    3 medium green tomatoes (about 1.5 pounds), quartered
    1 medium onion, quartered
    2 cloves of garlic (keep whole)

    Place the above on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper. Bake at 275 degrees F for about 2 hours. Remove and let cool, then dump everything into the blender (juices and all), add about a tablespoon of fresh squeezed lime juice and a handful of cilantro. Then puree until smooth. Add a bit of water if needed to loosen the consistency.

    It’s great for tacos, fajitas or just serving with any meat like roasted chicken, grilled steak or pork chops. Leftovers will keep in the fridge for a few days, but don’t be alarmed if it goes a little brown from oxidation.

    1. Oooo, BLTs…I love BLTs. Using green fried tomatoes sounds great too! My family usually puts green fried tomatoes on bread with mustard. It sounds weird, but it is really good.
      That green salsa sounds really good! If I get any more green tomatoes from my parents, I will have to try this!

    1. Yes, our tomatoes were slow too this year. I was starting to think we wouldn’t get any ripe tomatoes at all! The cornmeal (and parmesan!) work well with the tomato, I think. Thanks for stopping by!

  2. Question: are green tomatoes unripe tomatoes? There was a storm that brought down a whole bunch of green, unripe tomatoes from my dad’s tomato plants in the garden. He gave them all to me and I’m trying to find a good use for them!

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