Grilled green tomatoes topped with creamy burrata and fresh juice.
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Nutrition per Serving
Ingredients
Estimated total cost: €10.12 · €2.53/serving
- 1/2 petite romaine heart, roughly chopped (soak in cold water for extra crispness)Est. price €0.25–€0.45
- 1/4 English hothouse cucumber or 1/2 Persian cucumber, roughly chopped (remove seeds for a less watery texture)Est. price €0.15–€0.30
- 1 cup (packed) torn kale leaves (massage with a bit of olive oil to tenderize)Est. price €0.20–€0.40
- 3/4 cup fresh cilantro leaves with delicate stems (rinse under cold water and pat dry)Est. price €0.30–€0.60
- 1 tablespoon (or more) freshly squeezed lime juice (adjust to taste for desired tanginess)Est. price €0.10–€0.25
- Kosher salt (season to taste)Est. price €0.01–€0.03
- 1 thick slice rustic country-style bread, torn into bite-size pieces (toast for added crunch)Est. price €0.50–€1.20
- 7 tablespoons olive oil, divided, plus more for brushing (use high-quality extra virgin olive oil)Est. price €0.70–€1.40
- Kosher salt (for seasoning)Est. price €0.01–€0.03
- 3 unripe green tomatoes, sliced 1/2 thick (sprinkle with salt and let sit to draw out excess moisture)Est. price €1.20–€2.50
Steps
- 1In a blender, combine romaine, cucumber, kale, cilantro, and 1/4 cup of water. Blend the ingredients until they form a relatively smooth mixture, which should take around 1 minute. Next, strain the mixture through a fine-mesh sieve into a small bowl or measuring glass. Press on the solids to extract as much liquid as possible; you should end up with approximately 1/2 cup of liquid. Alternatively, you can utilize a juicer for this process if preferred. After straining, add lime juice to the mixture and season with salt. Taste the blend and adjust the flavor by incorporating more lime juice if necessary.
- 2Begin by preheating the oven to 400°F. On a rimmed baking sheet, combine bread with 2 tablespoons of oil and season it with kosher salt. Bake the mixture for 6-8 minutes until it turns golden brown and crispy, remembering to toss it halfway through cooking. Once baked, allow the bread to cool before crushing it into smaller pieces using a flat-bottomed measuring cup.
Cultural note
The Grilled Green Tomato Burrata Salad combines Italian influences with a modern twist on using unripe green tomatoes. Burrata cheese, a creamy cheese from Italy, adds a luxurious touch to the dish.
Seasonal note
This Grilled Green Tomato Burrata Salad is best made in late summer when green tomatoes are in peak season. It's a refreshing dish perfect for warm weather gatherings.
Health note
This salad is a good source of protein, fiber, and healthy fats from the burrata and almonds. It also provides essential vitamins A, C, and K. However, the dish is high in saturated fat and sodium, so moderation is key for those watching their intake.
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