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Fried Green Tomato Caprese Salad

During the summer and early fall months, there is an abundance of green tomatoes just waiting to be used. Don’t waste those amazing green beauties. With a little breading and some imagination, a crispy golden fried green tomato can add an interesting twist to an ordinary dish.


  • 4 eggs

  • 4 large green tomatoes, 1/4 inch slices, (firm red tomatoes work too)

  • salt and freshly ground pepper

  • 3/4 cup flour

  • 3 tablespoons water

  • 1 1/2 cups panko bread crumbs

  • 1/4 cup olive oil, plus more for drizzling

  • 10oz. fresh mozzarella sliced

  • 1 bunch basil, torn

  • 1/2 cup balsamic vinegar


Season tomatoes, on both sides, with salt and pepper.

Place flour in a shallow dish.

In another shallow dish, beat eggs.

In another dish, mix bread crumbs with salt and ground pepper.

Dredge tomatoes through the flour, then the eggs, and then press in the bread crumbs.

Heat the olive oil over medium high heat and cook the pieces in batches so not to crowd the pan.

Once they have reached a golden brown color, drain on paper towels.

Meanwhile, in a small sauce pan, heat the vinegar over medium-low heat until reduced by 1/2, about 10 minutes.

Layer fried tomatoes, mozzarella, and basil and drizzle with olive oil and balsamic reduction.

Season with sea salt and freshly ground pepper.

Servings: 4

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