Fried Green Tomato Salad with Melon Relish

This past June, Dave and I traveled to Georgia for my best friend's wedding ceremony. We spent several days with my best friend and her husband checking out the local eateries and during a day trip to Columbia, South Carolina we ate at the Motor Co. Bistro.  While we were there, Dave ordered the Fried Green Tomato Salad which was served with Melon Relish served over Curly Greens tossed in EVOO with a Berry-Thyme Reduction.

The original Fried Green Tomato Salad. 

It was heavenly. I knew immediately that I wanted to recreate it for the blog and here it is for this year's first Salad Wednesday post.

A Vegetarian & Cooking! original, inspired by the Motor Co. Bistro.

Ingredients:
-Mixed greens (enough for two large salads)
-2 large green tomatoes
-1 cup flour
-2 eggs, beaten
-1 cup panko bread crumbs
-Vegetable oil, for frying
-1/2 cup watermelon, diced
-1/2 cup cantaloupe, diced
-1/2 cup cucumber, diced

Dressing -One container Chobani pomegranate Greek yogurt
-1 tablesoon of balsamic vinegar
-Pomegranate seeds

First, make the fried green tomatoes. Slice the tomatoes into good sized tomato steaks -- you can get between 4-6 pieces per tomato. Dredge the slice in flour, then egg, then panko bread crumbs.

Fry in skillet of hot oil until golden brown on each side. Once finished, place the slices in a single layer on a paper towel covered plate. 

Next, make the relish by dicing the watermelon, cantaloupe and cucumber and mixing them all together.

To make the dressing, combine one tablespoon of balsamic vinegar with the entire 6 ounce container of Greek yogurt.

To build the salad, make a pile the greens onto a plate. Top with two or three slices of fried green tomato and several tablespoons of relish. Spread the dressing around the plate and garnish with pomegranate seeds. 

Enjoy!! 

This salad is wonderful. The dressing is pretty assertive, it is not a wimpy salad dressing. That is why I did not coat my entire salad in it. This is bright and fun, a nice mix of fruit and vegetables with a thick dressing. Dave thought this tasted good, he described it as an all-star lunch which was hit out of the park.