Grilled Green Tomatoes with Burrata and Green Juice

Preparation

1. 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.

2. 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.