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August 2015 Issue

Grilled Green Tomatoes with Burrata and Green Juice

Two plates of grilled green tomatoes with burrata and green juice next to a small bowl of almonds.
Photo by Peden & Munk.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.


4 Servings

Green juice:
1/2 small romaine heart, coarsely chopped
1/4 English hothouse cucumber or 1/2 Persian cucumber, coarsely chopped
1 cup (packed) torn kale leaves
3/4 cup cilantro leaves with tender stems
1 tablespoon (or more) fresh lime juice
Kosher salt
Tomatoes and assembly:
1 thick slice country-style bread, torn into bite-size pieces
7 tablespoons olive oil, divided, plus more for brushing
Kosher salt
3 unripe green tomatoes, sliced 1/2" 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 jalapeno, thinly sliced
1/2 cup unsalted, roasted almonds, coarsely chopped
1 cup cilantro leaves with tender stems
Flaky sea salt

Green juice:

Step 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.

Tomatoes and assembly:

Step 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.

Step 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.

Step 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.

Step 5

Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.

How would you rate Grilled Green Tomatoes with Burrata and Green Juice?

  • I can't wait until green tomatoes are in season again. I made this recipe with some variations - namely I didn't do the green juice step because it seemed like too much work but somehow it all blended and worked well together. Then again, burrata on anything makes you happy no matter what.

    • KMD_Chicago

    • Chicago, IL

    • 1/23/2019

  • Made it again, this time with baked beets instead of fried green tomatoes (out of season) – just as delicious!! In the future I would use a pre-made Suja green juice or similar, just to save some time.

    • kikita

    • Atlanta

    • 1/18/2018

  • One of the best salads I've ever had, and I'm a foodie married to a chef! In other words, spoiled! Making it again tonight, going a little off recipe - I'll let you know how that works out.

    • kikita

    • Atlanta

    • 12/27/2017

  • Wonderful, different recipe to use up green tomatoes beyond just breading and frying them. Lots of different flavors, but they all work well together. Omitted almonds because I didn't have them, but followed all other directions as written. Burrata adds a nice, creamy note to the finished dish. If you're pressed for time or trying to time everything to finish at once, you can prep the juice and some of the other ingredients beforehand to make life easier. Even with jalapeno, a 6 year old and spicy-averse husband enjoyed it.

    • julieh79

    • Western Colorado

    • 9/7/2016

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