Tomato Salad Topped with Fried Green Tomatoes
8 Italian Roma tomatoes,, cut in half
2 tablespoons olive oil
Essence (mod. note - maybe sub Mrs. Dash type seasoning?)
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion,, julienned
Salt and pepper
1 beef steak tomato,, cut into 6 slices
1 yellow beef steak tomato,, cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes, for top of salad
Black pepper for the rim
Edible flowers
Preheat oven to 400 degrees. Toss Roma tomatoes with olive oil and season with Essence. Place tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from oven and cool. Julienne tomatoes.
In a mixing bowl, whisk extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add julienned tomatoes. Season vinaigrette with salt and pepper.
Season each side of tomato slices with salt and pepper. Season each side of mozzarella slices with salt and pepper. Toss greens with 2/3 of the vinaigrette. Reserve the remaining dressing.
Alternate layering the tomatoes, cheese and greens. Use 3 slices each of tomatoes and cheese plus 1 cup of greens for each salad. Garnish each salad with fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.
Yield: 4 serving
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