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Grilled green tomatoes and burrata cheese on a salad plate of baby greens.

Grilled Green Tomato Salad

Grilled Green Tomatoes on a bed of spring mixed greens and baby arugula. Topped with crispy pancetta, burrata cheese and a lemon vinaigrette!
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Author Jenn


Green Tomato Salad

  • 3 Green Tomatoes
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Sea Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Garlic Powder
  • 1 Cup Earthbound Farm Baby Arugula
  • 2 Cups Earthbound Farm Spring Mix
  • 1 Cup Pancetta cubes
  • 1 Serving Burrata Cheese
  • Lemon Vinaigrette or Dressing of Choice


  • Place pancetta cubes in medium skillet and cook on medium heat until crispy. Stir occasionally. Transfer to paper towel lined plate to soak up grease and set aside.
  • Heat grill or grill pan. Slice the green tomatoes about ¼ inch thickness.
  • Place green tomatoes slices to bowl and evenly coat lightly with the olive oil. Sprinkle with salt, garlic powder, and black pepper.
  • Grill each side of the tomato 2-4 minutes until edges begin to shrivel and tomatoes have softened slightly. Cook until your desired texture.
  • Remove tomatoes from grill and prep salad.
  • Toss baby arugula and spring mixed greens in serving dish. Top with grilled green tomatoes.
  • Take a single Burrata Cheese ball and tear into pieces or serve whole if desired.
  • Sprinkle crispy pancetta onto salad and drizzle with lemon vinaigrette or desired dressing.
  • Salad best enjoyed immediately!