Heirloom Tomato Salad | Fried Cornbread

Heirloom Tomato Salad | Fried Cornbread

Growing up we fried everything, including, but not limited to: cornbread.  No fancy recipe just whatever you like or if you buy cornbread mix it has directions for fritters which are a little more biscuit-like.  Any way you fry it, well it’s delicious.  It seemed like the perfect mate for this Heirloom Tomato Salad.  I ended up eating the majority of mine like a Southern Bruschetta.  The combinations of flavors were dripping with Summer love.

Back to the heart of the matter: Heirloom Tomato Salad.  This is such a great dish for the summer, a refreshing side-dish, perfect for picnics, and even great as an ingredient in sandwiches or burgers. It’s bright, tangy, sweet, and totally swoon worthy. Plus it embraces a seasonal ingredient and harnesses its awesomeness. I hope you enjoy this as much as we did!

HEIRLOOM TOMATO SALAD
                             makes 4 servings

  • 4-6 small to medium heirloom tomatoes, sliced
    I like a variety of shapes and colors
  • 2 Tablespoons fresh basil, chopped finely
  • 1 Tablespoon fresh oregano
  • 3-5 Tablespoons of Extra-Virgin Olive Oil
  • 1 garlic clove, minced
  • 1-2 Tablespoons Sherry Vinegar
  • 1 teaspoon sugar
  • 1 teaspoon each, salt & fresh cracked pepper
  • 1-2 Tablespoons fresh lemon juice

DIRECTIONS:

Heirloom Tomato Salad | Fried Cornbread

Slice tomatoes over serving platter to capture juices.  Spread out into an even layer and sprinkle with sugar, s&p, and drizzle with fresh lemon juice.

Heirloom Tomato Salad | Fried Cornbread  031

In a small container mix together remaining ingredients and allow to marinate while you prepare your dinner and/or fried cornbread, at least 20 minutes and up to 2 hours.
Drizzle on tomatoes when ready to serve.

Fried Cornbread

FRIED CORNBREAD & CHIVE SOUR CREAM FOR SERVING:

I just used a mix for my cornbread, since I made this last minute after a long workday, but to go more in depth – you will need to heat an inch or two of oil in frying skillet to about 350-365 degrees.   Pour your prepared batter in pancake-like rounds into the frying grease; once firm and browned flip.  This took about 2 minutes for the first-side.  If you flip and it isn’t brown enough… just flip that baby back over and cook longer.  Set on paper towels to drain some of the grease and cool slightly before serving.

I’m not gonna lie to you – the cornbread absorbs a good amount of grease while cooking, it is what makes it delicious… just roll with it. Add and re-heat more oil as needed. Viva la fried food.

Heirloom Tomato Salad | Fried Cornbread

I also whipped up sour cream with 3 Tablespoons of chives and a generous amount of salt & pepper – it really compliment the salad when serving bruschetta style! I highly recommend.

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I love summer and fresh tomatoes,

ApronClad

 

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