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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.

Servings 4
Author Monica

Ingredients

Green Juice

  • 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

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.