Bow Tie Pasta Chips
Fried Green Tomato Caprese with Basil Salsa Verde
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Celebrate the abundant, beautiful produce of the summer season with this playful twist on a favorite Italian classic. Fried green tomatoes serve as the base of this recipe and are topped with beautiful, colorful produce. Feel free to use whatever stone fruit you see at the market - any variety will pair perfectly. We used burrata instead of mozzarella in this recipe, which works as a creamier, saucier cheese to balance out the salty, fried green tomatoes. Don't have basil for the salsa verde? No worries, any leafy herb will do just fine. Pile your dish high, grab every flavor in one bite, and rejoice in the sweet summer sunshine.
| Prep Time | 15 Minutes |
| Cook Time | 25 Minutes |
| Servings |
4 Servings
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Ingredients
Air-Fried Green Tomatoes:
- 1 large green tomato or 2 smaller
- 1 egg
- 1 cup panko breadcrumbs Italian-Style preferred
- ½ cup flour
- 1 tsp salt
Air-Fried Stone Fruit:
- 2 large stone fruits (i.e. nectarines, peaches, plums, etc.)
- 1 tbsp olive oil
- 1 tsp sugar
- pinch of salt
Air-Fried Prosciutto:
- 3-4 prosciutto slices
Basil Salsa Verde:
- ½ bunch basil stems removed (½ cup)
- ½ bunch Parsley leaves and tender stems (½ cup)
- 2 tbsp Capers drained
- 3 anchovy fillets
- 2 lemons
- 3/4 cup olive oil plus more if necessary
- Salt to taste
Assembly:
- 4 oz burrata
- 1 large heirloom tomato or 2 smaller
- salt
Ingredients
Air-Fried Green Tomatoes:
Air-Fried Stone Fruit:
Air-Fried Prosciutto:
Basil Salsa Verde:
Assembly:
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Instructions
Prepare the green tomatoes
- Slice green tomatoes into
¼ inch rounds, discarding the stems. - Whisk egg together with
¼ cup water in a medium-sized mixing bowl. Measure½ cup flour and spoon onto a large plate. Mix1 cup breadcrumbs with1 tsp salt on another large plate. - Dredge each green tomato slice first in the flour, then egg mixture, then breadcrumbs to completely coat. Set aside all breaded green tomatoes on another large plate.
- Air fry breaded green tomatoes at 400°F for 10 minutes, flipping halfway when prompted. Do not overlap green tomatoes in the air fryer, working in batches if necessary. Set aside. Wipe down the bottom of the air fryer basket if necessary.
- While green tomatoes are frying, cut heirloom tomatoes into ¼ inch wedges and set aside.
Prepare the stone fruit
- While green tomatoes are frying, begin prepping the stone fruit. Slice each fruit in half, removing the pit. Slice again to create quarters. Toss with
1 tbsp olive oil,1 tsp sugar, and a pinch of salt. - Air fry stone fruit wedges cut side up at 385°F for 8 minutes, until caramelized and golden. Set aside. Wipe down the bottom of the air fryer basket if necessary.
- Prepare the salsa verde: Thinly chop
½ cup parsley leaves with tender stems. Thinly chop½ cup basil. Mince2 tbsp capers and 3 anchovy fillets. Combine all ingredients into a medium mixing bowl. Mix in3/4 cup olive oil and the juice of two large lemons, careful to remove any lingering lemon seeds. Add salt to taste.
Prepare the prosciutto
- Air fry prosciutto slices at 385°F for 4 minutes until crispy. Do not overlap prosciutto in the air fryer, working in batches if necessary. Set aside. Clean the air fryer basket.
- Assemble the salad: Spoon
2-3 tbsp of the salsa verde on the serving plate. Arrange fried green tomatoes, fried stone fruit, and heirloom tomato wedges on the plate. Tear burrata into pieces and layer on top of the salad. Drizzle remaining salsa verde and crumble fried prosciutto pieces over the top. Season with salt and pepper. Enjoy!
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