Fried Green Tomato Caprese with Basil Salsa Verde

INSTRUCTIONS

1. Slice green tomatoes into ¼ inch rounds, discarding the stems.
2. Whisk egg together with ¼ cup water in a medium-sized mixing bowl. Measure ½ cup flour and spoon onto a large plate. Mix 1 cup breadcrumbs with 1 tsp salt on another large plate.
3. Dredge each green tomato slice first in the flour, then egg mixture, then breadcrumbs to completely coat. Set aside all breaded green tomatoes on another large plate.
4. Air fry breaded green tomatoes at 400°F for 10 minutes, flipping halfway when prompted. Do not overlap green tomatoes in the air fryer, working in batches if necessary. Set aside. Wipe down the bottom of the air fryer basket if necessary.
5. While green tomatoes are frying, cut heirloom tomatoes into ¼ inch wedges and set aside.
6. While green tomatoes are frying, begin prepping the stone fruit. Slice each fruit in half, removing the pit. Slice again to create quarters. Toss with 1 tbsp olive oil, 1 tsp sugar, and a pinch of salt.
7. Air fry stone fruit wedges cut side up at 385°F for 8 minutes, until caramelized and golden. Set aside. Wipe down the bottom of the air fryer basket if necessary.
8. Prepare the salsa verde: Thinly chop ½ cup parsley leaves with tender stems. Thinly chop ½ cup basil. Mince 2 tbsp capers and 3 anchovy fillets. Combine all ingredients into a medium mixing bowl. Mix in 3/4 cup olive oil and the juice of two large lemons, careful to remove any lingering lemon seeds. Add salt to taste.
9. Air fry prosciutto slices at 385°F for 4 minutes until crispy. Do not overlap prosciutto in the air fryer, working in batches if necessary. Set aside. Clean the air fryer basket.
10. Assemble the salad: Spoon 2-3 tbsp of the salsa verde on the serving plate. Arrange fried green tomatoes, fried stone fruit, and heirloom tomato wedges on the plate. Tear burrata into pieces and layer on top of the salad. Drizzle remaining salsa verde and crumble fried prosciutto pieces over the top. Season with salt and pepper. Enjoy!