Hot And Hot Tomato Salad Recipe

Name: Hot And Hot Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices; 1 cup small cherry tomatoes, halved; 1 teaspoon freshly ground black pepper, divided; 3/4 teaspoon kosher salt, divided; 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons red wine vinegar; 1 cup fresh shelled lady peas (about 6 ounces) or black-eyed peas, rinsed well and drained; 1 (6-ounce) smoked ham hock; 1 large onion, peeled and quartered; 1 thyme sprig; 2 cups peanut oil; 6 tablespoons buttermilk, divided; 2.25 ounces all-purpose flour (about 1/2 cup); 1/4 cup coarse-ground cornmeal; 30 whole baby okra, trimmed; 3 applewood-smoked bacon slices, cooked and coarsely crumbled; 6 tablespoons minced fresh chives; 1 small garlic clove, minced; 2 tablespoons fresh lemon juice; 2 tablespoons creme fraiche; 6 tablespoons torn fresh basil

Servings: persons

7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices
1 cup small cherry tomatoes, halved
1 teaspoon freshly ground black pepper, divided
3/4 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar
1 cup fresh shelled lady peas (about 6 ounces) or black-eyed peas, rinsed well and drained
1 (6-ounce) smoked ham hock
1 large onion, peeled and quartered
1 thyme sprig
2 cups peanut oil
6 tablespoons buttermilk, divided
2.25 ounces all-purpose flour (about 1/2 cup)
1/4 cup coarse-ground cornmeal
30 whole baby okra, trimmed
3 applewood-smoked bacon slices, cooked and coarsely crumbled
6 tablespoons minced fresh chives
1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons creme fraiche
6 tablespoons torn fresh basil

1
Sprinkle cut sides of tomatoes with 1/2 teaspoon pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil and vinegar. Set aside.
2
Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until peas are just tender, stirring occasionally. Remove from heat; drain and cool. Discard ham hock, onion, and thyme.
3
Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan. Heat peanut oil to 350u00b0. Place 1/4 cup buttermilk in a shallow dish. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 350u00b0. Remove okra using a slotted spoon; drain on paper towels.
4
Divide tomato slices evenly among 6 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 5 pieces fried okra on each serving; sprinkle evenly with bacon.
5
Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in creme fraiche. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.

1572

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices, 1 cup small cherry tomatoes, halved, 1 teaspoon freshly ground black pepper, divided, 3/4 teaspoon kosher salt, divided, and more.

Yes, Hot And Hot Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot And Hot Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions