Fried Green Tomato Salad

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Fried Green Tomato Salad

Spice up your salad with fried green tomatoes, sure to be a big hit at your meal.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 (5 oz.) Onion, chopped
  • 1/2 cup Red wine vinegar
  • 2 teaspoons Granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Mustard seed
  • 1/4 teaspoon Coarsely ground black pepper
  • 1 cup All purpose flour
  • 1/4 teaspoon Cayenne pepper
  • 2 Eggs
  • 1 pound Firm green tomatoes, sliced 1/4-inch thick
  • 1 cup olive oil
  • 1/4 cup California Ripe Olives, wedged
  • 1 ounces Chicory greens, washed and torn
  • 2 cup chopped parsley
  • 1/4 cup Parsley, chopped



1 Combine onions, vinegar, sugar, 1/2 teaspoon of salt, garlic, mustard seed and black pepper in a small saucepan.
2 Heat to a boil, cover and simmer over medium-low heat for 10 minutes. Remove from heat, refrigerate and cool completely.
3  In a shallow bowl, combine flour, remaining salt and cayenne pepper. Set aside. Beat eggs together in a separate shallow container and set aside.
4 Pour cornmeal into a third shallow container and set aside. Coat each tomato slice by dipping into flour (shaking to remove excess), then egg, then cornmeal.
5 When tomatoes are completely coated, heat oil in a large non-stick sauté pan over medium heat. Fry, in batches, for 2 minutes on each side until golden, then transfer to a paper towel lined baking sheet to blot excess grease.
6 Season with additional salt if desired and set aside. In a medium-sized mixing bowl, toss cooled onions with California Ripe Olives, chicory and parsley.
7 To serve, place 3-4 tomato slices on each plate and top with 3 ounces of pickled onion and California Ripe Olive salad.

Source: California Olive