Fried Green Tomato Salad


  • 1 (5 oz.) onion, chopped
  • 1/2 cup red wine vinegar
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon coarsely ground black pepper
  • 1 cup all purpose flour
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 1 cup yellow cornmeal
  • 1 pound green tomatoes, sliced 1/4-inch thick
  • 1/4 cup olive oil
  • 1 cup California Black Ripe Olives, wedged
  • 2 ounces chicory greens, washed and torn
  • 1/4 cup parsley, chopped


Combine onions, vinegar, sugar, 1/2 teaspoon of salt, garlic, mustard seed and black pepper in a small saucepan. Heat to a boil, cover and simmer over medium-low heat for 10 minutes. Remove from heat, refrigerate and cool completely. In a shallow bowl, combine flour, remaining salt and cayenne pepper. Set aside. Beat eggs together in a separate shallow container and set aside. Pour cornmeal into a third shallow container and set aside. Coat each tomato slice by dipping into flour (shaking to remove excess), then egg, then cornmeal. When tomatoes are completely coated, heat oil in a large non-stick sauté pan over medium heat. Fry, in batches, for 2 minutes on each side until golden, then transfer to a paper towel lined baking sheet to blot excess grease. Season with additional salt if desired and set aside. In a medium-sized mixing bowl, toss cooled onions with California Ripe Olives, chicory and parsley. To serve, place 3-4 tomato slices on each plate and top with 3 ounces of pickled onion and California Ripe Olive salad.