Hot and Hot Fish Club Tomato Salad

Yield: Makes about 6 servings
Recipe from Coastal Living

More From Coastal Living


  • 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


  1. Wash, core, and slice red and yellow tomatoes. Toss tomato slices with 1/2 cup Balsamic Vinaigrette; set aside.
  2. Combine beans and corn with remaining 1/2 cup Balsamic Vinaigrette.
  3. 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.
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