“Fried Green Tomato Caprese Salad”

The abundance of green tomatoes is a sure sign fall is around the corner. It makes me sad but with fall comes red tomatoes not ripening, leaving us green tomatoes. That’s how I came up with Fried Green Tomato Caprese Salad with Balsamic Drizzle. This recipe is a perfect way to use up all the green tomatoes you’ll have in the coming weeks. No need to let them go to waste as to put my little spin on a classic.

Growing up my Mom always made fried green tomatoes whenever we had BBQ. They are a perfect side or appetizer with their crunchy breadcrumb outside and the tangy, sour of the tomato on the inside. If your basil is on its last leg, this recipe is a great way to use it. I used both Genovese and Purple Basil.Then a must have is the Balsamic Drizzle, which is so easy to make. So many things to do with this drizzle, you’ll keep some on hand for glazing chicken, pork chops or seafood. I love that tangy, sweet taste. It just sings in your mouth.

So put on your garden shoes or either head on down to your local market and pick up some green tomatoes. Any type of basil will work in this recipe since purple is not readily found. Most of all, if you love fried green tomatoes, give my Fried Green Tomato Caprese Salad a whirl. Maybe you’ve never tried fried green tomatoes, now is your chance. Share your thoughts on my recipe or on your favorite. Enjoy!

Fried Green Tomato Caprese Salad

 

Fried Green Tomato Caprese Salad

1 green tomato, sliced into 1/4 inch rings (4 slices)

4 slices fresh mozzarella cheese (you can buy already sliced)

1 egg, beaten

1/2 – 3/4 cup panko breadcrumbs

Fresh Basil leaves

1/4 cup Olive oil

Salt and pepper to taste

Prepare Balsamic Drizzle (recipe follows). Set aside until ready to serve.

Beat egg in a small bowl and pour breadcrumbs on a plate; set both aside. Slice green tomato into 1/4-inch rings. Heat Olive oil n a large non-stick skillet over medium-high heat.

Dip green tomato slices in beaten egg and then coat both sides with breadcrumbs. Place tomatoes in heated oil and fry for 4-5 minutes on first side or until golden brown. Turn over and fry for 2-3 minutes or until golden brown. Remove to plate lined with paper towel to drain. Sprinkle with salt and pepper while warm.

As with tomatoes, dip cheese in egg and then coat mozzarella cheese slices with breadcrumbs. Fry until golden brown, 1-2 minutes on both sides. Cheese will melt somewhat. Remove to plate without paper towel.

To assemble salad, using a salad plate, place a basil leaf, one tomato slice, a basil leaf, slice of mozzarella cheese, and a basil leaf. Drizzle Balsamic over salad and serve.

Balsamic Drizzle

1 cup Balsamic vinegar

2 t. granulated sugar

Add ingredients to a small saucepan. Bring contents to boil and cook until reduced by half. Remove from heat to cool.