Tuesday, June 18, 2013

Guest Post: Fried Green Tomato, Ham & Goat Cheese Salad from Carolina Heartstrings

This is the next in a series of guest posts by blogging friends.  Alessa from Carolina Heartstrings.com is one half of a blogging duo and she agreed to share one of her southern treats with us: a fried green tomatoes recipe!  

I am excited because, like her, I am a wee tiny itsy-bitsy bit impatient.  Being able to use some tomatoes EARLY is exciting to me and plays right into my need for quicker gratification.  This way I can have some while the rest finish maturing!  Sounds like a win-win to me.   So here you are, friends - a wonderful set of recipes to create a delicious meal, from a gracious blogging buddy.  


Tammie and I are very appreciative of Carrie's offer to guest here on her great blog, "What's to Eat?". I love Carrie's idea of a week of menus. We do things a little differently at Carolina HeartStrings, though. We pick a theme for the month and I do Monday's recipes and Tammie does Thursday's. We both love to cook and love our Carolinas and Carolina HeartStrings is a way for us to share with y'all AND keeps us connected across the states. Here is a recipe from a few years ago and is appropriate for this time of year. 

Thanks again Carrie for the opportunity to visit with your readers.

 Fried Green Tomato, Ham & Goat Cheese Salad

Patience has never been my virtue and maybe that’s why I love fried green tomatoes. While everything else in the garden must really ripen to maturity, not tomatoes. I can go out and pick some green ones and get right to cooking! What I really love about this salad is the flavor of the goat cheese with the tomatoes and peach vinaigrette.  This salad can serve 6, or 4 generously.



3 med or 5 small Green Tomatoes
1/3 cup Milk
½ cup Flour
2 Eggs, beaten
¾ cup Corn Meal
1 t. Salt
½ t. Pepper
½ cup Olive Oil

1.   Slice Tomatoes ¼” thick, salt both sides and let sit ½ hour
2.   Heat Oil in skillet
3.   Set up Milk, Flour, Eggs and Corn Meal in separate bowls
4.   Add Salt & Pepper to Corn Meal
5.   When the Oil is hot dip each Tomato slice in Milk, then Flour, then Egg, then Corn Meal
6.   Fry on both sides until browned


2 T Margarine
2 T finely Onion, minced
½ cup Peach Preserves
1 oz Apple Cider Vinegar
1 oz Water

1.   Melt Margarine in small pan and brown Onion
2.   Stir in and melt Peach Preserves
3.   Stir in Apple Cider Vinegar and Water
4.   Let cool


2 heads Romaine Lettuce
4 oz Goat Cheese, crumbled
1 lb Ham, diced

1.   Tear Romaine Lettuce and divide between 6 plates
2.   Top with Ham, Tomatoes and sprinkle with Goat Cheese
3.   Drizzle with Peach Vinaigrette or serve separately

I hope you enjoyed Alessa's recipe.  I know that now I am very eager for those green tomatoes - how about you?

Happy cooking!


  1. Carrie (and Alessa) what a fun post and this salad looks absolutely delightful! Can't wait to have some fresh tomatoes so I can make it!

  2. This looks so delicious! I don't think I have ever had fried green tomatoes but I know I will like them. The whole salad looks amazing. I am going to pin it!!