Fried Tomatillo Caprese Stacks

When you're stuck between friend green tomatoes, Caprese salad and tomatillo salsa you need to drop everything and make these stacked salads — they'll satisfy every craving.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• Fried Tomatillos

• 1  cup  stone-ground cornmeal
• 1  cup all-purpose flour
• 1  tablespoon garlic powder
• 1  pinch cayenne
• 1 1⁄2 cups buttermilk
•  kosher salt
•  fresh ground black pepper
• 4  large  tomatillos, cut into 1/2 inch thick slices, ends removed
• 1⁄2 cup  vegetable oil
• 1  tablespoon unsalted butter

• Salad Fixings

• 8  ounces mozzarella cheese
• 1  cup basil leaves, washed and stems removed
• 1⁄4 cup  balsamic glaze (you can use store bought)
• 5  cherry tomatoes

Directions

1. Fried Tomatillos:
2. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
3. Pour the buttermilk into a separate bowl and season with salt and pepper.
4. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
5. Place a large cast iron skillet over medium heat and coat with the oil.
6. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
7. Carefully remove the tomatoes and drain on paper towels.
8. Create the Salad Stacks:
9. Cut mozzarella into slices (the same thickness as your tomatillos, about 1/2 an inch). Then, using a round biscuit cutter, trim the edges of the cheese to make perfect disks.
10. Slice your cherry tomatoes into quarters.
11. Start your salad stacks (you'll need 3 slices of fried tomatillos and 2 slices of cheese for each stack). Layer in the following order: tomatillos, mozzarella, basil, tomatillo, mozzarella, basil, tomatillo. Repeat until you've used all your tomatillos and cheese.
12. Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.