Fried Green Tomato Caprese

If you love caprese recipes as much as me but want to take it up a notch in the decadence department, give this fried green tomato caprese a try. It's exactly what it sounds like: crispy, golden fried green tomatoes layered with fresh mozzarella, basil, and a good drizzle of balsamic glaze. And it's one of my most favorite “a-little-something-special” summer salads—if you can you call it a salad—to make when entertaining.

I know frying can feel like a chore, especially on a hot summer day, but in this case, it’s really the only involved step in the whole recipe. I promise it’s worth it! The tomatoes only take a few minutes to fry, and all that's left to do is slice the cheese and assemble the dish. Speaking of, you can let the tomatoes cool before building the caprese, but I like to do it when they're still warm so the cheese gets a little soft. Delicious!

Are green tomatoes just unripened tomatoes?

They sure are! These unripened tomatoes are firmer and tangier than ripened red tomatoes. Their firm texture keeps them from falling apart when they're breaded and fried.

Keep in mind that green tomatoes are different from heirloom varieties like Green Zebra, which stay green even when they're fully ripe. For frying, you want the unripe kind—they’ll give you that classic tangy flavor and hearty texture that fried green tomatoes are known for.

Can you use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs will work just fine. I like to use panko because it fries up extra light and crispy, but if you don’t have any on hand, traditional breadcrumbs are a perfectly good substitute. Just keep in mind, the tomatoes might turn out a little less crunchy, but they’ll still be delicious.