The important part of this is salad is, as you may have guessed, the fried part, not the greens. Which isn't to say you should leave them out (though no one would be too mad, likely), simply that what they are and how many is less relevant to your happiness and the success of your dinner than the soft, crispy, crackly, oozy, tangy-sweet fried tomatoes. But, as I said, you could have guessed that.
As with most weeknight dinners, I composed the base of this salad using whatever was around. in this case, that meant a mixture of Romaine and kale, some diced and fried tempeh, red onions, avocado, and balsamic vinaigrette with a healthy dose of grainy mustard.
I dredged the tomato slices in cornmeal mixed with spices (and salt! don't forget the salt!), then put 'em in a pan with olive oil. As they cooked I squeezed a lemon on top, flipping to get both sides nice and crispy.
While the tomatoes cooked, I threw all of the other ingredients in a bowl, tossed to coat, piled on a plate, then topped with the crunchy tomatoes as soon as they were golden brown.
I suggest you do the same.