“Fried” Green Tomato Stack with Blue Cheese Dressing

,In this Fried Green Tomato Stack recipe, crispy panko-breaded green tomatoes are layered with spring salad mix, bacon, and corn, then drizzled with blue cheese dressing. Perfect for serving as an appetizer or even as a light lunch!

If you love garden-fresh tomatoes, then you’ll love my Heirloom Tomato Ricotta Tart and my Cherry Tomato Peach Salsa!

Fried Green Tomato Stacks with Homemade Blue Cheese Dressing, yellow corn, and spring salad mix with green tomatoes in the background | chefsavvy.com

Why You Should Be Eating Green Tomatoes

Green tomatoes left on the vine are a sign that summer is near its end. Novice gardeners like myself typically throw out these unripe tomatoes, not knowing how to use them. But bright green tomatoes can be very versatile, and just as delicious as a ripe red tomato (just more tart and less sweet).

So, in an effort to be less wasteful with what’s in my garden, I decided to make what these delectable nightshades are most know for — fried green tomatoes, except with a twist. I baked my green tomatoes with Panko instead of frying them in heavy breading and oil. They were just as crispy and not heavy in the least. I made it a meal by adding spring mix, corn and crumbled bacon. And believe me, it tasted as good as it looked!

This baked version of my Fried Green Tomatoes Stack makes a great appetizer, side dish, or light meal. And is a perfect way to use up those leftover green tomatoes from your summer garden!

baked green tomatoes Fried Green Tomato Stacks with Homemade Blue Cheese Dressing, yellow corn, and spring salad mix with green tomatoes in the background | chefsavvy.com

Key Ingredients

To make your own crispy Fried Green Tomato Stack at home, you’ll need: Panko breadcrumbs (unseasoned), dried parsley, garlic powder, paprika (smoked, if possible, to compliment the bacon), an egg (whisked), hot sauce (I like Frank’s Red Hot), all-purpose flour, two large green tomatoes (sliced into 1/2-inch thick rounds), extra virgin olive oil, corn kernels (I used frozen, but you can also slice them fresh off the cob), cooked bacon (crumbled), spring salad mix (or your preferred salad), and blue cheese dressing.

How To Make Blue Cheese Dressing from Scratch

While you can use store-bought blue cheese salad dressing for this fried green tomatoes recipe, I prefer to make my own. It’s super simple and tastes way better than the bottled stuff. You’ll need:

  • 1/4 cup mayonnaise (full-fat and high-quality, like Duke’s)
  • 1/4 cup sour cream (again, full-fat; no skim stuff here!)
  • 1 teaspoon lemon juice (I prefer fresh-squeezed, but you can use store-bought in a pinch)
  • 1/8 cup milk (really any milk will work, dairy or plant-based; just avoid those with a strong taste, like coconut)
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 1/3 cup blue cheese crumbles
  • 1/2 tablespoon parsley (fresh and chopped)
  • and a pinch of black pepper (freshly cracked, if possible)

In a medium bowl, whisk together your wet ingredients (mayonnaise, sour cream, lemon juice, milk, and Worcestershire sauce) with the garlic powder until combined. Gently stir in the blue cheese crumbles and parsley, and then season with salt and pepper to taste. (Reserve extra blue cheese to serve on the side with your fried green tomatoes stack.)

Prepare your blue cheese dressing first so it has time to marinate and sit while you prepare your tomatoes. You can make it as far as a couple of days or up to a week in advance. The longer it sits before serving, the better it will taste!

How To Make Fried Green Tomatoes

This Fried Green Tomato Stack is a lot easier to make than you think. (Partly because it’s baked and not fried!)

  1. Simply line up your flour, egg, and panko mixture in an assembly line, and dredge the tomato slices through each in that order. (The flour helps the egg stick to the wet tomato.)
  2. Once assembled, line the prepared tomatoes on a baking sheet. Drizzle olive oil on a baking sheet and line tomatoes in a single layer with space between each tomato. Bake for 10-15 minutes, flipping halfway to get both sides crispy.
  3. While those bake, you can prepare your toppings to readily assemble when the tomatoes are done. I used frozen corn in this recipe because that is what I had on hand. I did sauté the corn to give it some more flavor. If you do have fresh corn, I would recommend using that and throwing it on the grill.
  4. To plate, layer spring mix in between the layers of crispy green tomatoes. (I stacked four tomato slices per serving.) You may have more or less depending on the size of your tomato. Top with corn and blue cheese crumbles and maybe a pinch or salt and black pepper. Serve blue cheese dressing on the side or drizzled on top. Dig in with a knife and fork, and enjoy!

Fried Green Tomato Stacks with Homemade Blue Cheese Dressing, yellow corn, and spring salad mix with green tomatoes in the background | chefsavvy.com

Serving Suggestions

These Fried Green Tomato Stacks are great all on their own as a crowd-pleasing appetizer, light lunch, or colorful side dish, but here are some recommended recipes to serve with them:

Tips and Variations

  • Use cornmeal instead of flour or a mix or the two as a breading for the green tomatoes.
  • Avoid the small green tomatoes that haven’t reached size maturity yet. They tend to be bitter. And be weary of dark spots or water damage.
  • Use cooked, crispy pancetta in place of the bacon for more pronounced pork flavor.
  • If you have tomatoes that are starting to turn red or are heirloom, you can use those, too! The flavor will be a little different, but they’ll still be delicious.
  • Add more chopped veggies and herbs as garnish, like diced bell peppers, diced hot peppers, green field peas, diced carrots, minced garlic, or some basil.
  • Give these fried green tomatoes some Southwestern flavor by substituting the plain corn for my Chipotle Corn Salsa!

Storage, Freezing, and Reheating

While you can refrigerate, freeze, and reheat these Fried Green Tomato Stacks, I recommend enjoying them fresh. However, you can follow these steps if you need to store them:

  • Store leftover fried green tomatoes in an airtight container in the fridge for up to 3 days.
  • Freeze cooked and cooled fried green tomatoes in an airtight, freezer-safe container or plastic bag for up to 1 month.
  • Reheat from frozen or chilled in the oven at 435 for 10 minutes or so, or in your air fryer.

More Appetizer Recipes To Try

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"Fried" Green Tomato Stack

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Crispy panko breaded green tomatoes layered with spring mix, bacon, corn and drizzled with blue cheese dressing.

Ingredients

  • 1 1/2 cups panko breadcrumbs
  • 3/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons paprika
  • 1 extra large egg whisked
  • 1/4 teaspoon franks red hot
  • 1/2 cup flour
  • 2 large green tomatoes sliced 1/2 inch thick
  • 1 teaspoon olive oil
  • 1/2 cup frozen corn thawed
  • 1/4 cup cooked bacon crumbles
  • 1 cup spring mix
  • Blue cheese dressing recipe follows

Blue Cheese Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon lemon juice
  • 1/8 cup milk
  • 1/4 teaspoon worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 1/3 cup blue cheese crumbles
  • 1/2 tablespoon parsley chopped
  • pinch black pepper

Instructions

  • Preheat oven to 425 degrees. Meanwhile, combine panko breadcrumbs, parsley, garlic powder and paprika. Set aside. Combine egg and hot sauce and set aside. Line up your three bowls with your flour first, then egg mixture, then breadcrumbs. Dip tomato into each starting with flour and ending with breadcrumb. Drizzle olive oil on a baking sheet and line tomatoes in a single layer. Bake for 10-15 minutes flipping halfway. To plate, layer spring mix in between the layers of green tomatoes. I did 4 tomato slices per serving. You may have more or less depending on the size of your tomato. Top with corn and blue cheese crumbles. Serve blue cheese dressing on the side or drizzled on top.

Blue Cheese Dressing

  • In a medium bowl whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and worcestershire sauce until combined. Stir in blue cheese, parsley and season with salt and pepper to taste. (There will be extra blue cheese left over to serve on the side)

Recipe Notes

*Nutrition label does not include the blue cheese dressing*

Nutrition Facts
"Fried" Green Tomato Stack
Amount Per Serving
Calories 486 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 96mg32%
Sodium 648mg28%
Potassium 664mg19%
Carbohydrates 75g25%
Fiber 6g25%
Sugar 8g9%
Protein 20g40%
Vitamin A 1874IU37%
Vitamin C 36mg44%
Calcium 111mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: "Fried" Green Tomato Stack