10 minutes
Cook Time
15 minutes
Cooking Level


  • 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


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.