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Fried Green Tomato Salad with Figs and Halloumi

Fried Green Tomato Salad with Figs and Halloumi

This Fried Green Tomato Salad features chewy seared halloumi, sweet slices of figs, crisp baby gem lettuce leaves, chunks of heirloom tomatoes, and salty olives paired with a Creamy Chive Buttermilk Dressing.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Creamy Chive Buttermilk Dressing
  • ½ cup mayo
  • ⅓ cup buttermilk
  • 1 clove garlic peeled
  • 15g (0.5oz) fresh chives
  • 1 tbsp Dijon mustard
  • 2 tsp honey
  • 1 tsp salt
Fried Green Tomatoes
  • ½ cup all-purpose flour divided
  • ½ cup buttermilk
  • 1 egg
  • ½ cup cornmeal
  • 1 tsp salt
  • Fresh ground pepper
  • 2 large green tomatoes sliced
  • ½ cup neutral oil I used canola
Fried Green Tomato Salad
  • 1 brick halloumi sliced
  • 1 head baby gem lettuce torn into bite-sized pieces
  • 1 batch fried green tomatoes
  • 4-5 figs sliced
  • 1 heirloom tomato coarsely chopped
  • ⅓ cup green olives drained

Equipment

  • 1 Large Cast Iron Skillet
  • 1 Food Processor

Method
 

  1. Place all the dressing ingredients in a food processor and blitz until very smooth. Pour the dressing into a small jug and chill until ready to use.
    ½ cup mayo, ⅓ cup buttermilk, 1 clove garlic, 15g (0.5oz) fresh chives, 1 tbsp Dijon mustard, 2 tsp honey, 1 tsp salt
  2. Pour half of the flour into a small shallow vessel. Set it aside. In a separate bow whisk to combine the buttermilk and the egg. Set it aside as well. 
    ½ cup all-purpose flour , ½ cup buttermilk, 1 egg
  3. In a large shallow vessel, like a pie plate, whisk to combine the remaining flour, cornmeal, salt, and pepper. ** Working with a slice at a time, dip the green tomato slices into the flour, then the egg mixture, and finally roll it in the cornmeal mixture. Set the breaded slices aside. 
    ½ cup cornmeal, 1 tsp salt, Fresh ground pepper, 2 large green tomatoes
  4. Pour the oil into a large cast iron skillet. Heat the oil to roughly 375°F. Working in batches, fry the tomatoes until golden on both sides. Transfer to a plate lined with a paper towel and place in a low 150°F oven to drain.
    ½ cup neutral oil
  5. Pour off any excess oil from the skillet and give it a quick wipe before adding the halloumi. Fry the halloumi until golden on both sides. Set aside.
    1 brick halloumi
  6. Place the lettuce on a platter. Top with the fried green tomatoes, figs, heirloom tomato, halloumi, and green olives. Serve alongside the buttermilk dressing.
    1 head baby gem lettuce , 1 batch fried green tomatoes, 4-5 figs, 1 heirloom tomato , ⅓ cup green olives

Notes

** Add more pepper than you think you need.