Grilled Green Tomatoes with Burrata and Green Juice
['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.
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