Best 6 Fried Green Tomato Salad With Balsamic Vinaigrette Dressing Recipes
**Fried Green Tomato Salad with Balsamic Vinaigrette Dressing:**
Indulge in the delightful fusion of flavors and textures with our delectable Fried Green Tomato Salad, elegantly dressed in a tangy Balsamic Vinaigrette. Savor the crispy-tender green tomatoes, perfectly complemented by juicy red onions, fresh basil, and creamy avocado. As you explore the article, you'll discover not only the main recipe but also variations that cater to different tastes and preferences. Treat yourself to the classic Fried Green Tomatoes with Ranch Dressing, where the creamy ranch sauce adds a cooling contrast to the savory tomatoes. Delight in the unique and flavorful Fried Green Tomatoes with Lemon-Dill Dressing, where the zing of lemon and the aromatic dill create a refreshing twist. And for those who prefer a touch of heat, the Fried Green Tomatoes with Spicy Remoulade Sauce delivers a tantalizing kick that will leave your taste buds dancing. Each recipe is carefully crafted to showcase the versatility of fried green tomatoes, offering a symphony of flavors that will elevate your culinary experience.
TOMATO SALAD WITH BASIL AND BALSAMIC
Steps:
- Combine tomatoes, onion and basil in a bowl.
- In a separate bowl or jar, whisk or shake together olive oil and vinegar. Pour over tomatoes and toss to coat. Season with salt and pepper, to taste.
- Serve immediately, or allow the salad to marinate for about 30 minutes - 1 hour at room temperature or in the fridge (if you prefer a cold salad).
Nutrition Facts : ServingSize 1 /6 of the salad, Calories 66 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g
FRIED GREEN TOMATO AND CRAB SALAD WITH SUMAC VINAIGRETTE
Steps:
- Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
- Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels.
- For the vinaigrette:
- Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately.
TOMATO-BASIL VINAIGRETTE
Categories Condiment/Spread Herb Tomato Salad Dressing Basil Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE
Make and share this Classic Mixed Green Salad With Balsamic Vinaigrette recipe from Food.com.
Provided by Galley Wench
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- to Make Vinaigrette:.
- In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
- In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
- In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
- Serve immediately on chilled salad plates.
Nutrition Facts : Calories 427.2, Fat 41.3, SaturatedFat 5.7, Sodium 353.7, Carbohydrate 14.3, Fiber 4.7, Sugar 7.4, Protein 3.3
PLUM TOMATOES WITH BALSAMIC VINAIGRETTE
Sliced plum tomatoes and red onion are tossed with a homemade vinaigrette to create this summery salad. Fresh basil adds the flavorful finishing touch. -Ann Sobotka of Glendale, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY TOMATO BALSAMIC VINAIGRETTE
I can't take credit for this recipe. A friend of mine who is a chef gave me this and I love it. Serve over grilled vegetables, fish and of course your favorite salad greens. One note, using a tube of the "double-concentrated" tomato paste really does make a big difference, as well as using an aged Balsamic. But I have made it with every day Balsamic and "standard" tomato paste and it still is pretty tasty. I think the rice vinegar is very important to use, and shouldn't be substituted in this recipe.
Provided by SarasotaCook
Categories Salad Dressings
Time 4m
Yield 1/2 cup or 8-9 tablespoons, 8 serving(s)
Number Of Ingredients 8
Steps:
- Dressing -- Just mix everything together and refrigerate until ready to use. I use a small tupperware container and shake all the ingredients. That way if you have leftovers, it is a great way to store them.
- ENJOY!
Nutrition Facts : Calories 91.5, Fat 10.1, SaturatedFat 1.4, Sodium 19.6, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.1
Tips:
- Choose firm, unblemished green tomatoes for frying. Smaller tomatoes work best, as they will cook more evenly.
- Slice the tomatoes about 1/2-inch thick. If the tomatoes are too thick, they will not cook through properly.
- Dredge the tomato slices in flour, then egg, then bread crumbs. This will help them to brown evenly and prevent them from sticking to the pan.
- Fry the tomato slices in hot oil until they are golden brown and crispy. Do not overcrowd the pan, or the tomatoes will not cook evenly.
- Serve the fried green tomatoes immediately, or they will lose their crispness.
- For the balsamic vinaigrette dressing, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper. Taste and adjust seasonings as needed.
- To assemble the salad, layer the fried green tomatoes, arugula, red onion, and goat cheese on a platter. Drizzle with the balsamic vinaigrette dressing and serve.
Conclusion:
Fried green tomato salad with balsamic vinaigrette dressing is a delicious and refreshing summer dish. It is easy to make and can be served as a main course or a side dish. The tangy balsamic vinaigrette dressing complements the crispy fried green tomatoes perfectly. This salad is sure to be a hit at your next party or potluck.
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