Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups leftover cornbread, cut into 1-inch cubes; ¼ cup olive oil, divided; 1 teaspoon salt, divided; 4 large green tomatoes; 1 (8-ounce) container burrata, drained; 2 teaspoons red pepper flakes

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https://www.tastingtable.com/2212214/grilled-green-tomato-salad-recipe/

Grilled Green Tomato Salad Recipe - Tasting Table

Grilled green tomatoes have a unique flavor, and they're perfect in a salad paired with creamy burrata, cornbread croutons, and a touch of red-peppery heat.

Rezept

appetizer brunch lunch side dish salad vegetarian

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 25 Minuten

Zutaten:

2 cups leftover cornbread, cut into 1-inch cubes
¼ cup olive oil, divided
1 teaspoon salt, divided
4 large green tomatoes
1 (8-ounce) container burrata, drained
2 teaspoons red pepper flakes

Arbeitsschritte:

Preheat the oven to 350 F. Spray a sheet tray with oil.
In a large bowl, carefully toss the cubed cornbread pieces with 2 tablespoons oil and ½ teaspoon salt until lightly coated.
Spread the oiled cornbread pieces onto the sheet tray.
Bake for 10 minutes, then flip and continue baking for another 8-10 minutes, or until it’s golden on all sides. The cornbread should become crispy, like a crouton, before you remove it from the oven.
Once the cornbread is golden and crispy, remove it from the oven and set it aside.
In the meantime, preheat the grill to high, or between 400-450 F.
Slice the tomatoes into thick, ½-inch slices, and arrange them on a baking sheet.
Drizzle with 1 tablespoon of olive oil, then brush to coat each tomato. Sprinkle with ½ teaspoon salt.
Place the tomato slices on the grill over direct heat. Grill for 2-3 minutes per side, just until charred. Do not overcook or the tomatoes will begin to fall apart.
To prepare the salad, arrange the tomatoes on a large platter.
Break the burrata into several pieces and arrange them around the platter.
Drizzle with the remaining tablespoon of olive oil, then sprinkle with red pepper flakes.
Top with the cornbread croutons to serve.