Grilled Green Tomatoes with Burrata and Green Juice
A sophisticated summer dish combining charred green tomatoes with creamy burrata cheese, topped with a fresh herb-almond mixture and homemade green juice. The dish balances tangy, creamy, and crunchy textures with fresh garden flavors.
Ingredients
- •½ piece small romaine heart
- •¼ piece English hothouse cucumber
- •1 cup torn kale leaves
- •¾ cup cilantro leaves
- •1 tablespoon fresh lime juice
- •1 to taste Kosher salt
- •1 slice country-style bread
- •7 tablespoons olive oil
- •1 to taste Kosher salt
- •3 whole unripe green tomatoes
- •1 tablespoon red wine vinegar
- •1 to taste black pepper
- •8 ounces burrata
- •1 bunch scallions
- •1 whole jalapeno
- •½ cup unsalted roasted almonds
- •1 cup cilantro leaves
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Blend romaine, cucumber, kale, cilantro, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup. (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavor with more lime juice, if needed.
5 min
- 2.
Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6-8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.
8 min
- 3.
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, 1/3 cup green juice, and 1 tablespoon oil. Season with kosher salt and pepper and top with burrata.
10 min
- 4.
Toss scallions, jalapeno, almonds, breadcrumbs, 2 tablespoons green juice, and remaining 3 tablespoons oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
5 min
- 5.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.
2 min
