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Grilled Tomatoes with Burrata and Parsley Salad

photo: Scott Phillips

Servings: 6

A toasted bread-and-parsley salad adds crunch and bright, fresh flavor to this riff on Caprese salad. Serve with simple grilled steak or pork chops for an easy summer meal.


  • 3 large just-ripe tomatoes
  • 2 thin slices rustic bread
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 Tbs. fresh lemon juice
  • 8 oz. burrata, torn into large pieces
  • 2 Tbs. drained, chopped capers

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 40
  • Sodium (mg): 500
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 13


  • Brush the tomatoes and bread all over with 2 Tbs. of the oil. Season with salt and pepper. Grill the tomatoes, cut side down, flipping once, until just charred, 6 to 8 minutes. Grill the bread, flipping once, until golden brown, 3 to 4 minutes. Break the bread into small pieces over a medium bowl. Add the parsley, lemon juice, and remaining 1 Tbs. oil. Toss to combine. Top each tomato half with pieces of burrata. Divide the parsley among the tomatoes, and top with the capers. Serve immediately.


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