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.
Recipe information
Yield
4 Servings
Ingredients
Green Juice
½
¼
1
¾
1
Tomatoes and Assembly
1
7
3
1
8
1
1
½
1
Need to make a substitution?
Preparation
Green Juice
Step 1
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.
Tomatoes and Assembly
Step 2
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.
Step 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.
Step 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.
Step 5
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.