Preparation
10 minutes
Cook Time
15 minutes
Serves
4
Cooking Level
Medium
Ingredients
- For the tomatoes:
- 3 Pure Flavor® Green Beefsteak Tomatoes, sliced
- 1 bunch scallions, thinly sliced
- 1 slice country-style bread, torn into pieces
- 1 jalapeno, thinly sliced
- 8 oz mozzarella, torn into pieces
- 1 cup cilantro
- ½ cup unsalted roasted almonds, roughly chopped
- 8 tbsp olive oil, divided
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
- For the green juice:
- 1 dry pint Pure Flavor® Uno Bites™ Nano Cucumbers, roughly chopped
- ½ romaine heart, roughly chopped
- 1 cup kale leaves, torn
- ¾ cup cilantro leaves
- ¼ cup water
- 1 tbsp fresh lime juice
- Salt, to taste
Directions
Step 1
To make the green juice, blend romaine, cucumbers, kale, cilantro, and water in a blender until smooth. Stir in lime juice and season with salt.
Step 2
Preheat the grill to medium heat. Toss bread with 2 tablespoons of oil on a rimmed baking sheet and season with salt. Grill bread, flipping halfway through, until golden brown and crisp.
Step 3
Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side.
Step 4
Transfer tomatoes to serving plate and drizzle with vinegar, 1/3 cup green juice, and 1 tablespoon oil. Season with salt and pepper.
Step 5
Toss scallions, almonds, bread, 2 tablespoons green juice, and 3 tablespoons oil in a medium bowl: season with salt and pepper. Add cilantro and toss again.
Step 6
Place jalapenos on the tomatoes and scatter scallion mixture evenly over top. Top with mozzarella, drizzle with remaining oil and sprinkle with sea salt.
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