Grilled Green Tomato and Mozzarella Salad #Sunday Supper

By September 25, 2016 Appetizer, Blog, Recipes 19 Comments
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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.img_0846Last 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 Burrata cheese. The result is fabulous.img_0842So if you’re bored with tradition, try this Grilled Green Tomatoes with Burrata and Green Juice. I guarantee it will perk up your table.img_0818

5.0 from 1 reviews
Grilled Green Tomatoes with Burrata 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 Burrata is magnificent here and so is Mozzarella. 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.
Ingredients
Green Juice
  • ½ small romaine heart, coarsely chopped
  • ¼ English hothouse cucumber or ½ Persian cucumber, coarsely chopped
  • 1 cup (packed) torn kale leaves
  • ¾ cup cilantro leaves with tender stems
  • 1 tablespoon (or more) fresh lime juice
  • 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 unripe green tomatoes, sliced ½ inch thick
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper
  • 8 ounces burrata or fresh mozzarella, torn into pieces
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.
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