Fried Green Tomatoes with Buttermilk-Feta Dressing

When a few breadcrumbs dipped in butter sizzle, the dish is ready to fry! Fry fresh tomatoes from the garden, in portions, until golden brown and crisp. For a richer flavor, substitute blue cheese for feta.
Place the wire rack on a side-lined baking sheet. Place the tomato slices on a wire rack and sprinkle with 1/2 teaspoon of salt. Turn the slices over and sprinkle with another 1/2 teaspoon of salt. Let stand for 30 minutes. Pat the tomatoes dry with paper towels.Pour the flour into a shallow bowl. Put the eggs in a second shallow dish. In a third shallow bowl, combine the cornmeal and breadcrumbs. Working 1 slice at a time, roll the tomato slices in flour; dip in the eggs, shaking off any excess. Roll the slices in the breadcrumbs, pressing lightly to make them stick. Arrange the tomatoes in a single layer on a wire rack.Heat the oil in a large heavy skillet, preferably cast iron, over medium-high heat. (When a few breadcrumbs dipped in butter sizzle, the dish is ready to fry.) Saute tomatoes in batches until golden brown and crisp, turning halfway through, about 2 minutes on each side. (Be careful not to overload the pan.) Transfer to a wire rack to drain the liquid. Sprinkle each tomato with a pinch of salt.Whisk buttermilk, mayonnaise, sour cream, dill and lemon juice in a small bowl. Add the black pepper, 1/2 cup feta, and the remaining 1/4 teaspoon salt. Place about 3 tablespoons of the dressing on each plate; add 3 or 4 slices of tomato. Sprinkle with dill and remaining 1/2 cup feta.