BLT Salad

4 Servings
1 hr 5 min

Do you by chance still have some fresh garden tomatoes around? Are you getting tired of the same, old tomato dishes? How about making this delicious BLT Salad?! This amazing salad layers golden and crispy fried green tomatoes with juicy ripe and tangy-sweet tomatoes, fresh salad greens, crumbled bacon and a quick and easy to make Shallot and Buttermilk Dressing. The result is a crisp, flavorful, slightly-sweet-and-salty salad that explodes with flavor and texture in every bite. This salad is delicious any time!


My grandma taught me how to make fried green tomatoes when I was a teenager, and she always used crushed saltine crackers. I've only lately started adding a bit of semolina flour to the saltine crumbs, to give the tomatoes added crispiness and texture.

The beautiful salad!

This recipe uses both green and ripe tomatoes

The shallots are caramelized, giving the dressing extra flavor

Making the fried green tomatoes right before serving the salad is important so they are deliciously crisp!

Everyone will love this salad!

Recipe details

  • 4  Servings
  • Prep time: 45 Minutes Cook time: 20 Minutes Total time: 1 hr 5 min
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Ingredients

Shallot and Buttermilk Dressing

  • 2 tablespoons butter
  • 2 to 3 shallots, finely chopped
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 1/4 cup green onion, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon fresh basil, chopped 
  • Kosher salt and black pepper, to taste

For the fried green tomatoes

  • 3 large green tomatoes, sliced ¼-inch thick
  • Kosher salt and black pepper, to taste
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup buttermilk 
  • 2 tablespoons yellow cornmeal
  • 1 sleeve saltine crackers, finely crushed
  • 1 cup vegetable oil (for frying)

For the salad

  • 4 - 6 cups spring mix salad greens
  • 1 lb. bacon, cut into 2-inch pieces, cooked crisp, drained
  • 2 red and/or orange tomatoes, sliced 1/4-inch thick
  • 1 cup assorted mini cherry, grape, and pear tomatoes, halved
  • 1/2 cup red onion, thinly sliced

Instructions

For the dressing

 Melt butter in skillet and fry shallots until they are softened and translucent, with a bit of crispiness. Meanwhile, stir together the rest of the dressing ingredients and whisk well. Let shallots cool before adding them to the rest of the dressing. 

For the fried green tomatoes

Meanwhile, make your fried green tomatoes. Place flour in wide, shallow bowl. Whisk egg and buttermilk together in another wide, shallow bowl. Finally, combine crushed saltine crackers and cornmeal in another wide, shallow bowl. Season the sliced green tomatoes with salt and pepper. Dredge each slice in flour and shake off excess flour. Dip each slice in egg mixture and drain off excess egg. Finally, dredge each tomato slice in crumb/cornmeal mixture and shake off excess. Place prepared green tomatoes on sheet pan. Heat oil in heavy skillet over medium heat. Working in several batches, add breaded green tomatoes to hot oil. Fry for 2 to 3 minutes on each side, or until golden brown. Drain finished fried green tomatoes on paper towels and repeat with remaining green tomato slices.  

To put the salads together

To put the salads together, arrange alternating slices of ripe tomato slices, salad greens, and fried green tomatoes evenly in a stack in the center of each plate. Scatter mini tomatoes, bacon and red onion around stacks. Drizzle with shallot and buttermilk dressing over each salad. 

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