- 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
- 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
- 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.
- 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.