This Salad Caprese has a twist. The Southern in this Italian dish is American Southern. I love fried green tomatoes, crunchy and tangy~they make a great foil for the creamy mozzarella cheese. The salad has everything going for it~cold/hot, crunchy/creamy. Best of all, it couldn’t be easier.
- Two Large Red Tomatoes
- Two Large Yellow Tomatoes
- Two Large Green Tomatoes
- 12 Ounces Fresh Mozzarella Cheese
- 1 Cup Flour
- 1 Cup Breadcrumbs
- 2 Cups Buttermilk
- 2 Cups Vegetable Oil (For Frying)
- Extra Virgin Olive Oil
- 1 Cup Fresh Basil
- A Few Sprigs of Fresh Oregano
Preparation~Frying the Green Tomatoes
Set up a breading station. Put the buttermilk, flour and breadcrumbs in separate bowls. Add salt and black pepper to taste to the flour and the breadcrumbs. Slice the green tomatoes into ¼ inch slices. Place the slices in the buttermilk and let sit for 5 minutes. Shake the buttermilk off the green tomatoes and dip in the flour~shake the flour off. Dip in the buttermilk again and cover thoroughly with the breadcrumbs. Place vegetable oil in sauté pan, so you have about a half inch~heat oil to 350°. Fry the slices a few at a time until golden brown on both sides. Drain tomatoes on paper towels. Allow the tomatoes to cool slightly. Slice the Red/Yellow tomatoes and mozzarella cheese into ¼ inch slices. Roll the basil leaves like a cigar and slice thinly into a chiffonade.
Take four plates and scatter some basil leaf chiffonade on them. Place a slice of red tomato/mozzarella, yellow tomato/mozzarella, fried green tomato/mozzarella on each plate. You should have one slice of each tomato and three slices of mozzarella cheese. Dust lightly with salt/pepper and drizzle with the extra virgin olive oil. Put the rest of the basil chiffonade on the top of each salad. Garnish with the sprigs of fresh oregano.