If you’re like me, Tomato Mozzarella Salad or Caprese Salad is my favorite summer dish. How can you go wrong with ripe tomatoes off the vine, fresh basil, and creamy mozzarella cheese topped with fruity extra virgin olive oil? This is my go to salad but after a few months I tend to tire of it.Last year I learned to rethink how I use the Tomato thanks to an article in Bon Appetit featuring the fabulous Ava Gene’s in Portland Oregon. Joshua McFadden restructures the traditional salad by Grilling Green Tomatoes, using Jalapeño and cilantro for the herbal notes and topping it with Mozzarella or Burrata cheese. The result is fabulous.So if you’re bored with tradition, try this Grilled Green Tomatoes with Burrata and Green Juice. I guarantee it will perk up your table.
Grilled Green Tomatoes with Mozzarella and Green Juice
This has become one of my favorite summer salads. To make things easy on yourself find a bottled green juice - I like the Greens with Envy from my local Whole Foods. The Mozzarella is magnificent here but Burrata is even better. I am so grateful to have found this recipe by Joshua McFadden in Bon Appetit Magazine, It has opened my imagination and I have tried many variations to this with great success. I hope it will do the same for your table.
- ½ small romaine heart coarsely chopped
- ¼ English hothouse cucumber or ½ Persian cucumber coarsely chopped
- 1 cup kale leaves Chopped or torn
- ¾ cup cilantro leaves with tender stems
- 1 tablespoon fresh lime juice + More as needed
- Kosher salt
Tomatoes And Assembly
- 1 slice thick country-style bread torn into bite-size pieces
- 7 tablespoons olive oil divided, plus more for brushing
- Kosher salt
- 3 inch unripe green tomatoes sliced ½ thick
- 1 tablespoon red wine vinegar
- Freshly ground black pepper
- 8 ounces fresh mozzarella or burrata
- 1 bunch scallions thinly sliced
- 1 jalapeño thinly sliced
- ½ cup unsalted roasted almonds, coarsely chopped
- 1 cup cilantro leaves with tender stems
- Flaky sea salt
To make the Green Juice:Blend romaine, cucumber, kale, cilantro, and ¼ 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 ½ 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.
To Make the Salad: Preheat oven to 400°. Toss bread with 2 Tbsp. 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.
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 Tbsp. oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ cup green juice, and 1 Tbsp. oil. Season with kosher salt and pepper and top with burrata.
Toss scallions, jalapeño, almonds, breadcrumbs, 2 Tbsp. green juice, and remaining 3 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.