Preparation

• For the Dressing, mix all ingredients in small bowl until well blended and smooth. Refrigerate until ready to serve

• Mix cornmeal, salt and oregano in shallow dish. Dip tomatoes in buttermilk to moisten. Dip into cornmeal mixture until well coated

• Heat 1/4 cup of the oil in large skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed

• Mix salad greens and onions. Divide equally among 8 salad plates. Top with tomatoes. Drizzle each salad with the Dressing. Serve immediately