Ingredients
Salad:
12-15 cherry tomatoes, stemmed and quartered
1/2 tsp salt
2 tsp chopped mint
3 basil leaves cut into thin strips
1 tbsp chopped parsley
2 tsp lemon juice
1 tbsp evoo
Dressing
1 garlic clove
1/4 tsp salt
1/2 cup mayo
3/4 cup buttermilk
2 tbsp lemon juice
2 scallion minced
1 tbsp each parsley and chives
1 tbsp evoo
Tomatoes
3 green tomatoes sliced 1/4 inch thick
1/2 tsp salt
1/2 cup each yellow cornmeal and flour
3 tbsp each unsalted butter and vegetable oil
Preparation
Salad Sprinkle tomatoes with salt and drain in sieve for 10-15 minutes. Stir together all the ingredients. Makes about a cup. Dressing Mince the garlic, add the salt and work into a coarse paste. In a bowl add the ingredients through the chives. Whisk in the olive oil and season. Fried tomatoes Stir together corn meal, flour, 1 tsp salt and pepper. Dip in flour mixture and fry til lightly brown Serve with salad and dressing
