Best 5 Grilled Green Tomatoes With Burrata And Green Juice Recipes

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Indulge in a burst of flavors with grilled green tomatoes, the star of this delectable dish. Perfectly charred and smoky, these unripe gems are paired with creamy burrata cheese, creating a harmonious balance of textures. The vibrant green juice adds a refreshing touch, while the tangy vinaigrette dressing brings it all together. Get ready to embark on a culinary journey with this unique and flavorful recipe that combines the essence of summer's bounty. Alongside the grilled green tomatoes, discover variations such as fried green tomatoes with buttermilk ranch dressing, a classic Southern dish, and green tomato salsa, a zesty and versatile condiment. Each recipe offers a distinct experience, allowing you to savor the versatility of this often-overlooked ingredient.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN TOMATOES ON THE GRILL



Green Tomatoes on the Grill image

These green tomatoes on the grill are probably the easiest way of putting those end-of-summer green tomatoes to use.

Provided by Adina

Categories     Side Dishes

Time 15m

Number Of Ingredients 16

Grilled green tomatoes:
450 g/ 1 lbs green tomatoes (about 3-4 medium)
2 tablespoons olive oil
2 garlic cloves
¼ teaspoon red chili flakes (more or less to taste)
fresh basil leaves
fine sea salt and freshly ground black pepper
Sauce:
½ small red onion
250 g/ 8.8 oz/ 1 cup Greek yogurt
1 teaspoon Dijon mustard
1-2 teaspoons runny honey (to taste (See note))
1 tablespoon cider vinegar
¼ teaspoon sweet paprika powder
2 tablespoons chopped chives
fine sea salt and freshly ground black pepper

Steps:

  • Wash and dry the tomatoes.
  • Cut a thin slice at the top and the lower part of each tomato, so that you will not have any rounded slices.
  • Slice the tomatoes, about 0.25 cm/ ¼ inch thick.Combine the olive oil, grated garlic cloves, chili flakes, some salt and pepper in a bowl.
  • Add the tomato slices and stir well to coat. If you have the time, you can marinate the tomatoes for 15 to 30 minutes, but it is not mandatory.
  • Heat a grill pan on medium heat.
  • Add the tomato slices to the pan. If there is some leftover marinade in the bowl, reserve it.
  • Grill the tomatoes for about 3 minutes on one side. Flip using tongs and grill for further 2-3 minutes on the other side. They should have nice char marks and become softer, but not be too soft or mushy. They should still hold their shape.
  • Place the grilled tomatoes on a serving plate and pour the reserved marinade on top.
  • Finely chop the red onion. Place it in a small bowl.
  • Add the Greek yogurt, mustard, 1 teaspoon honey, vinegar, paprika powder, salt and pepper, and most of the chives. Stir well.
  • Adjust the taste with more honey, if necessary. Sprinkle the remaining chives on top.
  • Serve the grilled green tomatoes with the yogurt sauce and some fresh basil leaves.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 143 kcal, Carbohydrate 13 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 337 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 6 g

TOMATOES AND BURRATA



Tomatoes and Burrata image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 (8- to 10-ounce) ball of fresh burrata cheese
1 pint mixed heirloom cherry tomatoes or 8 to 10 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
10 fresh basil leaves, julienned
Fleur de sel or sea salt
6 Garlic Toasts, recipe follows
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

  • Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
  • Preheat the oven to 400 degrees F.
  • Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
  • Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

GRILLED GREEN TOMATOES WITH BURRATA AND GREEN JUICE



Grilled Green Tomatoes with Burrata and Green Juice image

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.

Provided by Joshua McFadden

Categories     Sandwich     Tomato     Appetizer     Kid-Friendly     Lunch     Summer     Grill     Grill/Barbecue     Bon Appétit     Portland     Oregon     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 20

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

Steps:

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

FRIED GREEN TOMATILLOS WITH BURRATA, CUMIN AND BASIL



Fried Green Tomatillos with Burrata, Cumin and Basil image

Provided by Aarti Sequeira

Time 30m

Yield 6 servings

Number Of Ingredients 17

2 (4-ounce) balls burrata cheese
4 medium tomatillos (husks removed and rinsed) or 2 green tomatoes, sliced 1/4-inch thick
Kosher salt and freshly cracked black pepper
1 or 2 limes
A few fresh basil leaves, hand-torn or sliced into thin ribbons
1/4 cup extra-virgin olive oil
1 teaspoon cumin seeds
3 to 4 tablespoons canola oil, for frying
1 cup buttermilk
1/2 cup cornmeal
1/2 cup all-purpose flour (I use gluten-free all-purpose baking mix)
1 teaspoon garam masala (storebought or homemade, recipe follows)
1/2 teaspoon cayenne pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds) - optional

Steps:

  • This looks like a lot of work, but it really isn't. All you have to do is set yourself up for success! First, line a baking sheet with paper towels or parchment paper. Set a cooling rack over it. This will be where you land your fried 'maters.
  • Then, using your hands, rip the burrata into bite-size pieces (1 per slice of tomatillo), and line them up on a plate. Season them with a little salt and pepper. Slice your lime into wedges so that it's easy to squeeze over the top of the whole thing at the end; keep your basil handy too. Set them aside.
  • To make the cumin oil: In a very small skillet (cast-iron if you have it), warm the olive oil until it's nearly smoking. Add the cumin seeds. (The seeds should sizzle once they hit that oil! If not, your oil is not hot enough.)
  • Cook, swirling the pan every now and then, until the cumin seeds darken in colour (don't let them burn!). As soon as they've darkened, pour the oil into a small bowl, and let it cool.
  • Then, grab a large skillet (again cast-iron is awesome) and set it over medium-high heat. Add the canola oil. Keep an eye on it while you set up your dredging station (if it starts to smoke, take it off the heat to cool off).
  • Pour the buttermilk into a flat-bottomed dish, and season with a little salt and pepper. In another similarly shaped bowl, whisk together the cornmeal, flour, garam masala, and cayenne pepper. Season it also with a generous pinch of salt and pepper.
  • To check that the oil is hot, drop a pinch of the flour-cornmeal mixture into the pan. If it sizzles enthusiastically at you, it's time to go!
  • Dip both sides of a tomatillo slice in the buttermilk. Then, using your other hand (to avoid the "claw"), dredge it in the cornmeal mixture. Shake off excess cornmeal, and drop it into the oil. Repeat with as many slices as you can fit into the pan without overcrowding. By the time you've placed the last slice in the pan, it will probably be time to flip the first one. It should be lightly golden, but not soft. Cook another minute or so, and then remove to the parchment-lined baking sheet.
  • To assemble: Place the tomatillos on a platter. Top each one with a piece of burrata. Drizzle those puppies with a little cumin-infused oil. Sprinkle some basil over the top and finish with a squeeze of lime juice. Serve your fancy-pants fried green beauties immediately!
  • Combine the cinnamon sticks, whole cloves, green cardamom pods, and black cardamom pods into a spice/coffee grinder and grind until fine. Store the masala in an airtight container away from direct sunlight.

GRILLED GREEN TOMATOES WITH CREAMY BASIL SAUCE



Grilled Green Tomatoes with Creamy Basil Sauce image

Make use of unripened green tomatoes, grilled and dressed with basil sauce, in this simple side that goes well with fried chicken or grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1/4 cup mayonnaise
1/4 cup fresh basil leaves
1 small garlic clove, minced
1 tablespoon fresh lemon juice
3 green tomatoes
1 tablespoon vegetable oil
Coarse salt and ground pepper

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.

Nutrition Facts : Calories 154 g, Fat 14 g, Fiber 1 g, Protein 1 g

Tips:

  • Choose firm, unblemished green tomatoes for grilling.
  • Slice the tomatoes into 1/2-inch thick slices.
  • Brush the tomato slices with olive oil and season with salt and pepper.
  • Grill the tomato slices over medium heat for 2-3 minutes per side, or until they are slightly charred and softened.
  • Transfer the grilled tomato slices to a platter and top with burrata cheese, green juice, basil, and a drizzle of olive oil.
  • Serve immediately.

Conclusion:

Grilled green tomatoes with burrata and green juice is a delicious and refreshing summer dish. The smoky flavor of the grilled tomatoes pairs perfectly with the creamy burrata cheese and tangy green juice. This dish is also a great way to use up any extra green tomatoes you have in your garden. So next time you're looking for a light and healthy meal, give this recipe a try.

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