by Gabi Moskowitz
Prep Time 0:15
Cook Time 0:08
This was invented about half-an-hour ago when I returned home from the Mission Community Market armed with fresh greens from Happy Boy Farms and a whopping 5 lbs of heirloom tomatoes (scored for just $5!) from Tomatero Farm. I was ravenous and impatient but unwilling to settle for my standby quick meal (a quesadilla and carrot sticks—I know, I’m five). The flash-fried tomatoes were crisp on the outside but oh so sweet and ripe on the inside.
This might also be nice with crumbled goat cheese or even shaved Parmesan.
- ingredients
- 2 medium heirloom tomatoes, cut into 1/2” thick slices $1.50
- 1 egg $1.50 for 6
- 1/2 cup bread crumbs $1.50 for 8 oz.
- 1/4 cup extra virgin olive oil, plus more for dressing salad Pantry
- salt and pepper to taste Pantry
- 4 cups mixed greens $1.50
- 1 tbsp balsamic vinegar Pantry
- 2 oz. crumbled feta cheese $3.50 for 8 oz.
Total Cost of Ingredients $9.50
Directions
Beat egg with 1/4 cup cool water until foamy. Place bread crumbs on a plate.
Dip tomato slices in egg wash and then immediately dredge in bread crumbs, patting them onto the tomato flesh. Set on a clean plate.
Heat olive oil in a medium frying pan over medium-high heat. Place tomato slices (working in batches to avoid overcrowding pan) in the hot oil and cook 1-2 minutes on on each side or until crisp and golden-brown. Drain on paper towels. Sprinkle with salt and pepper immediately.
Toss the mixed greens with 1 tbsp extra virgin olive oil and the balsamic vinegar. Divide between 2 plates.
Top each plate of greens with a few fried tomatoes, feta and more black pepper.
Serves 2.
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What They're Saying
Jeanne, on Oct 1, 01:56 AM, wrote:
Lovely, thanks for sharing, but I could have done it for less.