Beefsteak Tomato Salad with Fried Tomato Skins

Beefsteak Tomato Salad with Fried Tomato Skins Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
Ample beefsteak tomatoes are the ones you want to eat uncooked: They are fleshy, big, juicy, and so delicious. Saving the skins and frying them is a genius touch, creating a beautiful garnish with bacony qualities.


Serves 4 (serving size: about 2 cups)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 114
Fat 7.4 g
Satfat 1 g
Monofat 5 g
Polyfat 1 g
Protein 3 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 197 mg
Calcium 46 mg


2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
5 tablespoons olive oil, divided
3/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
2 cups baby arugula


1. Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.

2. Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.

3. Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.

Deborah Madison,

Cooking Light

June 2014
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