Grilled tomato Caprese salad
Sweet, grilled tomatoes are delicious in this Caprese salad with fresh mozzarella and basil dressing. Serve with crusty bread as an easy appetizer.
Caprese salad is a summertime classic, for good reason. Sun-ripened tomatoes, creamy fresh mozzarella and aromatic basil are flavor soulmates. This grilled Caprese salad is the perfect easy appetizer for Summer as the tomatoes can be grilled on a hot grill and the basil dressing can be thrown together within minutes. Served with crusty bread (throw thick slices on the grill to toast), this is summer feasting at its finest.
How to make grilled Caprese salad
Drizzle olive oil and Balsamic vinegar over vine tomatoes then season generously with salt and pepper. Place on a hot grill and cook until the tomatoes start to burn and char. Remove and place in a dish to cool. Combine the ingredients for the basil dressing and blend until smooth. Tear balls of fior di latte or buffalo mozzarella and place on a large plate or platter. Top with the grilled tomatoes (drizzle over their resting juices) and drizzle with the basil dressing. Add fresh basil leaves and serve.
What to serve with Caprese salad
- With crusty bread as an easy appetizer.
- Lemon herb chicken breasts
- Easy Grilled steak
- Lemon herb roast chicken
- Garlic herb pork fillet skewers
Caprese recipe ideas
- Melted Caprese sandwich
- Caprese stuffed chicken breasts
- Chicken Caprese salad
- Caprese mac and cheese
- Roasted tomato Caprese tart
Grilled tomato Caprese salad
Ingredients
- 500 g (+- 1lb) cherry tomatoes/vine tomatoes
- 2 tbsp olive oil
- 2 tbsp Balsamic vinegar
- salt and pepper to taste
For the basil dressing
- ½ cup fresh basil leaves
- ½ garlic clove minced
- 2 tbsp olive oil
- 1-2 tsp fresh lemon juice
- salt and pepper to taste
For the Caprese salad
- 150 g (+- 5oz) Fior di latte / Buffalo Mozzarella
- ½ fresh basil leaves
Instructions
- Pre-heat an outdoor grill or stovetop grill pan.
- Drizzle the olive oil and Balsamic vinegar over the tomatoes and season with salt and pepper.
- Grill the tomatoes until they start to burn and char. Remove from the heat and allow to cool in a dish while you make the dressing.
- To make the dressing, combine all the ingredients in a blender or food processor (you can use a hand-held blender too or just chop everything finely by hand) and blend until smooth.
- To assemble, tear the mozzarella and place on a large plate. Top with the grilled tomatoes, drizzling their resting juices over the cheese and tomatoes. Drizzle the basil dressing over the salad and add fresh basil leaves then serve.
So my kind of summer salad Alida! Adding to my list!
Hope you love it Mary Ann! 🙂