Fried Green Tomato Salad

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a salad of green tomatoes, peaches, almonds and feta in a Balsamic vinaigrette.
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Cook time: 6 minutes | Yield: 4 Servings


  • Coconut oil for frying
  • 1 1/2 cups cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup flour
  • 3 eggs, beaten
  • 2 Green tomatoes, sliced
  • 2 peaches, pitted and thinly sliced
  • 1/4 cup slivered almonds
  • 1/2 cup crumbled feta cheese
  • 16 ounces mixed greens

For the Balsamic Vinaigrette Dressing:

  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Honey
  • 1/4 cup Olive oil
  • Salt
  • Pepper


Preheat frying oil to 350 degrees.

In a shallow dish place cornmeal, paprika, cayenne, salt & pepper. Mix will. Place flour into a separate shallow dish. Place beaten eggs into another shallow dish. Dredge slices of tomato into the flour, then the eggs, then in the seasoned cornmeal. Add breaded tomatoes to oil and fry about 3 minutes each side until golden brown. Remove and drain on paper towels. Season with salt and pepper.

Serve warm tomatoes, fresh peaches, almonds and cheese over mixed greens.

For the Balsamic Vinaigrette Dressing:
Whisk all ingredients into a bowl until emulsified.

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