Preparation

• 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.