Fried Green Tomatoes with Labneh Cheese and an Olive and Tomato Salsa

Good quality green tomatoes are delicious, they have a slightly sour taste. They make an excellent chutney and are good in salsas. Crispy fried green tomatoes are a classic American dish which works brilliantly in this recipe. Labneh cheese balls complement the texture and flavour of the green tomatoes, with its smooth creaminess and hidden sharp flavour.


Olive and Tomato Salsa

  • 200g black olives of your choice, de stoned and roughly chopped
  • 400g red tomatoes, finely diced
  • 1 medium red onion, finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 2 tbsp coriander, finely chopped
  • 2 tbsp mint leaves, shredded
  • juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • couple of generous pinches of Maldon/Murray River/Cornish salt
  • 2 tbsp caster sugar

Fried Green Tomatoes

  • 6 green tomatoes, sliced into slices 1-2cm thick
  • 75g rice flour or plain flour
  • 1/2 tsp smoked paprika
  • maldon salt and freshly ground black pepper
  • 2 eggs beaten
  • 150g polenta
  • oil for frying

To Serve

  • 18 small labneh cheese balls
  • 60g fresh salad leaves eg. rocket
  • deep fried shredded leek


  1. Olive and Tomato Salsa: Place all the ingredients in a bowl and toss them together until well combined. Cover and leave at room temperature for at least 20 minutes to allow the flavours to mingle. Can be prepared up to 3 hours in advance after this you may find the tomatoes go soggy.
  2. Green Tomatoes: Place the flour in a bowl or on a plate mixed with the smoked paprika and season with plenty of salt and pepper. Place the eggs in a large bowl. Place the polenta in a large bowl or on a plate
  3. Coat the green tomatoes in the flour, then the eggs and finely the polenta shaking off any excess crumbs.
  4. To Cook: Heat some oil in a large frying pan over a high heat. when hot cook the tomatoes for up to a minute on each side so that they are golden. Place the cooked tomatoes on kitchen paper and keep them warm while you cook the rest.
  5. To Serve: Lay 4-6 slices in an over lapping circle in the centre of each plate. Place a handful of salad leaves on the slices and top with a labneh cheese. Garnish with deep-fried shredded leak and scatter the salsa generously around the plate. Sprinkle over a little paprika. Serve
  6. Tip: The tomatoes can be served on their own with chilli jam or sweet chilli sauce and sour cream.