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 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.
- 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
- 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
- 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.
To celebrate World Vegetarian Day the Sunday Supper Tastemakers are sharing their favorite dishes:
Many Thanks to Susan Pridmore from The Wimpy Vegetarian for hosting this event
- Citrus Marinated Olives by Cricket’s Confections
- Goat Cheese and Red Onion Quesadilla by The Freshman Cook
- Grilled Green Tomato and Mozzarella Salad by Monica’s Table
- Italian Lupini Beans by She Loves Biscotti
- Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
- Chocolate Orange Beet Cake by Baking Sense
- Chocolate Zucchini Cake by Mindy’s Cooking Obsession
- Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
- Zucchini Blueberry Coffee Cake by Pies and Plots
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind “Full”Mom
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
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