More fun with heirloom tomatoes! Hearty enough to fry into a tasty topper for a bed of arugula. Drizzled with a creamy balsamic dressing, this made for a salad so good that my boyfriend (who’s preference is pretty much an all-carb diet) chose it over gnocchi.

Guessipe

• 1/4 cup parmesan
• 1/8 cup cornmeal
• 1/8 cup panko
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp basil
• 1/8 tsp oregano
• 1/8 tsp marjoram
• 1/8 tsp cayenne
• 1/8 tsp pepper
• 2 heirloom tomatoes, cut into 1/2-inch thick slices
• 1/4 cup flour
• 1 egg, beaten
• peanut oil for frying
• arugula

dressing

• 1/4 cup plain Greek yogurt
• 2 TBSP balsamic
• 1 TBSP sugar
• salt and pepper to taste

Combine the parmesan, cornmeal, panko, and all seasoning on a plate. Dredge each tomato slice in flour, then egg, then the corn meal mixture.

Over medium-high heat, fry each side of the tomatoes until golden brown. Remove from heat.

Stir all Dressing ingredients together until well combined.

Place the fried tomatoes on a bed of arugula. Drizzle with dressing.