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Fried Green Tomato Salad

Servings 4


  • 2-3 green tomatoes or 4 if yours are on the small side
  • 1/4 cup flour
  • 2 eggs
  • 1/2 cup bread crumbs I used Panko
  • oil for frying you'll need enough to fill your pan so the tomatoes can be fully submerged
  • pesto store bought, or you can make your own
  • 1-2 tablespoons olive oil
  • fresh mozzarella I like the kind that is sold in a large ball so I can slice it thick!
  • lettuce or spinach for the salad


  • Slice up the green tomatoes so they are about 1/4 inch thick, discarding the tops. Set up your breading station by setting out three bowls or plates with a lip. You need one bowl for the flour, one for the eggs (whisk them together), and one for the bread crumbs. Now dip the tomatoes so they get fully covered in each bowl in this order: flour, egg and breadcrumbs. Set on a plate. Once you have them all breaded, pop them in the freezer for 6-10 minutes. You can prep your salad greens, make your pesto, and heat up your oil during this time.
  • In a heavy duty pot or dutch oven, heat the oil until it's around 350°F. I like to use a candy thermometer when frying, but it's not completely necessary. Have a plate lined with paper towels ready at the side. Once the oil is hot, use kitchen tongs to add 2-3 breaded tomato slices at a time to the pot (depending on how big your pot is). Cook for 20-30 seconds on each side. Remove to your paper towels once they look golden brown.


If your pesto is super thick, use 1-2 tablespoons olive oil to thin it until it can be easily drizzled or poured over your salad. On a bed of lettuce or spinach, layer the fried green tomatoes with the sliced mozzarella and top with your pesto dressing. I like to enjoy this while the tomatoes are still warm.