Darlington Fried Green Tomato & BLT Salad

Fried green tomato blt salad

Darlington Fried Green Tomato & BLT Salad

Prep Time

20 minutes

Cook Time

6 minutes


4 people

The very best of summer- this Southern BLT salad features golden, crispy fried green tomatoes layered over fresh spring greens, with crumbled bacon and ripe tangy-sweet summer tomatoes. Topped with a ladle of fresh-made buttermilk dressing, this salad is delicious served with ice cold sweet tea on a hot summer night.

Want to see how it’s done? We have the video right here!

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For the best flavor, look for green tomatoes that are just starting to turn color; they should be firm but yield slightly when pressed.


  • Simple Buttermilk Dressing:
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 1/4 cup green onion, chopped
  • 1 tablespoon Italian parsley, chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • Kosher salt and black pepper, to taste
  • Fried Green Tomatoes:
  • 3 large or 4 small green tomatoes, sliced ¼-inch thick
  • Kosher salt and black pepper, to taste
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup buttermilk (or milk)
  • 2 tablespoons yellow cornmeal
  • 1 sleeve (1/4 lb.) saltine crackers, finely crushed
  • 1 cup vegetable oil or bacon grease for frying
  • BLT Salad:
  • 4 cups spring mix salad greens
  • 1 lb. bacon, cut into 2-inch pieces, cooked crisp, drained
  • 1 red or orange tomato, sliced 1/4-inch thick
  • 1 cup assorted mini cherry, grape, and pear tomatoes, halved
  • 1/2 cup red onion, thin sliced


  • 1 For Simple Buttermilk Dressing:
  • 2 Combine dressing ingredients in a bowl and whisk to blend; refrigerate (dressing can be made ahead).
  • 3 For Fried Green Tomatoes:
  • 4 Place flour in a wide shallow bowl.
  • 5 Whisk egg and buttermilk in a wide shallow bowl.
  • 6 Combine crushed saltine crackers and corn meal in a wide and shallow bowl.
  • 7 Season sliced green tomatoes with salt and pepper. Dredge each slice in flour; shake excess. Dip each slice in egg mixture, drain excess. Dredge each slice in cracker crumb mixture; shake excess; arrange on sheet pan.
  • 8 Heat oil in heavy skillet over medium heat. Working in several smaller batches, add breaded green tomato slices. Fry for 2 to 3 minutes on each side or until golden brown. Drain. Repeat with remaining slices.
  • 9 For BLT Salad:
  • 10 Arrange alternating layers of ripe sliced tomatoes, salad greens, and fried green tomatoes evenly in stacks in the center of each plate. Scatter mini tomatoes, bacon and red onion around stacks.
  • 11 Drizzle buttermilk dressing over each salad.



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