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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
