Hot and Hot Fish Club Tomato Salad
Yield: Makes about 6 servings
Recipe from
Ingredients
- 6 large red tomatoes
- 4 large yellow tomatoes
- Balsamic Vinaigrette, divided
- 3/4 cup cooked lima beans
- 2 cups cooked whole kernel corn
- 1 cup cherry tomatoes
- 4 ounces thick-sliced smoked bacon (about 5 slices), cooked and crumbled
- Fried Okra
Preparation
- Wash, core, and slice red and yellow tomatoes. Toss tomato slices with 1/2 cup Balsamic Vinaigrette; set aside.
- Combine beans and corn with remaining 1/2 cup Balsamic Vinaigrette.
- Arrange tomato slices on 6 individual salad plates; divide cherry tomatoes evenly among plates. Divide corn mixture evenly among plates. Top with bacon and Fried Okra. Drizzle with desired amount of Chive Dressing.
Hot and Hot Fish Club Tomato Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American, Southern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Summer, July 4th, Labor Day, Memorial Day, Mother's Day, Super Bowl
- PUBLICATION: Coastal Living
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