In a shallow dish place flour. In a second shallow dish whisk together eggs and the water just until combined; place cornmeal in a third shallow dish. Sprinkle tomato slices with salt and pepper. Coat each tomato slice with flour, shaking off excess. Dip into egg mixture, then coat with cornmeal.
In a large skillet heat oil over medium-high heat. Add tomato slices, half at a time, and cook about 4 minutes or until golden brown, turning once halfway through cooking. Drain on paper towels.
On a serving platter arrange salad greens. Top with fried tomatoes, black-eyed peas, radishes, and pecans. Drizzle salad with Buttermilk Dressing.
In a small bowl combine buttermik, mayonnaise, garlic, dry mustard and black pepper.