Grilled tomatoes with Burrata cheese and green juice
4 servings
30 minutes
Grilled tomatoes with Burrata cheese and green juice embody Italian gastronomy, merging simplicity and sophistication. The grill gives the tomatoes a light smoky caramelization that reveals their natural sweetness, while the creamy burrata adds tenderness and texture contrast. The green juice, rich in fresh herbs and lime, brings a bright citrus freshness that balances the rich flavors. This dish is perfect for a summer outdoor dinner and can be served as a light appetizer or main course. In Italy, such dishes symbolize a long-standing tradition of respect for seasonal products and simple yet expressive flavor combinations. Spices, nuts, and crunchy bread crumbs complete the picture, adding richness and depth to the dish. It's a true celebration of Mediterranean cuisine!
1
Blend romaine lettuce, cucumber, kale, cilantro, and ¼ cup of water for about 1 minute until nearly smooth. Strain through a fine sieve into a small bowl or measuring cup, pressing the solids to extract juice. You should get about ½ cup. (You can also use a juicer). Add lime juice and salt to taste. Taste and add more lime juice if desired.
- Romaine lettuce: 0.5 piece
- Cucumbers: 0.3 piece
- Kale: 1 g
- Coriander: 190 g
- Freshly squeezed lime juice: 1 tablespoon
- Coarse salt: to taste
2
Preheat the oven to 200˚C. Mix the bread pieces with 2 tbsp of olive oil on a rimmed baking sheet; season with salt. Bake until golden and dried for 6-8 minutes (stir halfway through). Let the bread cool, then crumble it into smaller pieces by pressing with the bottom of a glass.
- Country bread: 1 piece
- Olive oil: 7 tablespoons
- Coarse salt: to taste
3
Preheat the grill. Brush the tomatoes on both sides with 1 tbsp of oil and grill until lightly charred, about 4 minutes on each side. Transfer to plates and drizzle with vinegar, ⅓ cup of green juice, and 1 tbsp of oil. Season with salt and pepper and top with 'Burrata' cheese.
- Green tomatoes: 3 pieces
- Olive oil: 7 tablespoons
- Wine vinegar: 1 tablespoon
- Ground black pepper: to taste
- Burrata cheese: 240 g
4
In a medium bowl, mix shallots, jalapeño pepper, almonds, breadcrumbs, 2 tbsp of green juice and 3 tbsp of oil; season with salt and pepper. Add cilantro and mix again.
- Shallots: 1 head
- Jalapeno pepper: 1 piece
- Roasted almonds: 65 g
- Country bread: 1 piece
- Olive oil: 7 tablespoons
- Ground black pepper: to taste
- Coriander: 190 g
5
Sprinkle the tomatoes and cheese with the prepared spice mixture, drizzle with oil, and salt.
- Olive oil: 7 tablespoons
- Coarse salt: to taste