Fried Green Tomato Salad with Warm Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sweet salsa of corn, Vidalia onion, and red bell pepper vibrantly comple-ments the tart green tomatoes. Ingredients:
12 (1/4-inch-thick) slices green tomato (about 2 tomatoes) |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/3 cup yellow cornmeal |
4 teaspoons olive oil, divided |
cooking spray |
1 cup finely chopped vidalia or other sweet onion |
1/2 cup finely chopped red bell pepper |
1 cup fresh corn kernels |
1 garlic clove, minced |
2 teaspoons balsamic vinegar |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 teaspoons minced fresh parsley |
Directions:
1. To prepare tomatoes, sprinkle the tomato slices evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge tomato slices in cornmeal.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 tomato slices to pan, and cook 2 minutes or until lightly browned. Coat tops of tomato slices with cooking spray; turn slices over. Cook for 2 minutes or until lightly browned. Remove from pan. Repeat procedure with the remaining 2 teaspoons olive oil, remaining 6 tomato slices, and cooking spray.
3. To prepare salsa, return pan to medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 3 minutes. Add corn and garlic; sauté 1 minute. Stir in vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat; stir in parsley. Serve warm salsa over tomato slices.
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