“Fried” Green Tomato Salad with Cilantro Vinaigrette

If you’ve been gardening and you’re impatient for your tomatoes to ripen, you can eat them green. I’m too lazy to batter and fry them so I’ve been pan-frying them in a little olive oil and making layered salads. You can whip this one up in no time! If you don’t have cilantro, parsley or dill can stand in.

Time: 10 min; Serves: 2


  • 2 green tomatoes
  • pickled onions
  • handful of finely chopped cilantro
  • 1/2 cucumber
  • 1/2 avocado
  • juice of 1 lemon
  • olive oil
  • finishing salt

1. Heat a glug of olive oil over medium-high heat. Slice the green tomatoes about 1/2 an inch thick. Salt and fry on both sides in the pan.

2. Arrange the tomatoes on a platter. Disperse the sliced cucumbers, slices avocado, and pickled onions evenly over the tomatoes.

3. Mix the juice of 1/2 a lemon, the finely chopped cilantro, and several glugs of olive oil. Drizzle over the top of the salad. Finish with Maldon salt.

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