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  • David Skarin

Grilled Caprese Salad

Updated: Jan 21, 2021

If I told you that I was going to make a grilled caprese salad, I would bet that you would think I am going to grill the tomatoes, am I right? Well, you’re wrong, so there…we are grilling the mozzarella!

Fun fact on Insalata Caprese, the creator of the dish (post World War 1) wanted a tribute to Italy that simultaneously incorporate the tri-colors of their flag: green, white and red. With Italy at the time producing the best mozzarella and tomatoes (still does) the idea was already 2/3 of the way there. With basil being involved in many aspects of Italian cooking, the final ingredient was a no-brainer. So if you ever get a trivia question regarding either the origin of caprese or color scheme, now you know. For the record, I’m not a huge trivia guy but I’ve never heard that asked, so good luck with that potentially useless information.


Fast Facts

Category: Appetizers, Sides, Other

Cut: Vine Ripened Tomatoes

Weight: 4 tomatoes

Heat Source: Gas

Prep Time: 5-10 Minutes

Estimated Cook Time: 6-8 Minutes

Actual Cook Time: 6 Minutes

Total Time: 20-30 Minutes

Estimated Cooking Temperature: 450-500 degrees

Actual Cooking Temperature: 450-500 degrees

Cook Date: September 27, 2020


Ingredient List

  • 4 tomatoes, topped and sliced ½ inch thick (Use whatever tomatoes you want, heirlooms are nice for this dish)

  • 16 ounces of mozzarella, either two (2) eight (8) ounce rounds or one (16) ounce log

  • 2 tablespoons balsamic glaze

  • 1 tablespoon extra-virgin olive oil

  • 12-16 fresh basil leaves, coarsely chopped

  • 1 tablespoon Herbs de Provence or Italian Seasoning (I used Herbs de Provence for this cook)

  • 1 teaspoon coarse kosher salt

  • 1 teaspoon pepper

  • ½ teaspoon granulated garlic

  • Sea salt for garnish

Supply List



Step 1: In a mixing bowl, add 1 tablespoons of the balsamic glaze, Herbs de Provence, granulated garlic, salt and pepper. Mix together.

Step 2: Roll the mozzarella in the mix, coating on all sides thoroughly. Wrap in plastic and freeze for 30-45 minutes.

Step 3: Pre-heat your grill to high heat, roughly 450-500 degrees. Make sure the grill is oiled well to ensure the mozzarella doesn’t stick to the grates.

Step 4: Place the mozzarella directly on the grill and cook about 1 minute 30 seconds each side, about 6 minutes total. You’ll turn the mozzarella about a ¼ turn each time. Pay close attention here as we are not trying to melt the cheese but get a little char on the outside. Remove from the grill.

Step 4: Slice the mozzarella and tomatoes, arrange on a platter, drizzle the final tablespoon of balsamic glaze over the top along with the coarsely chopped basil, and top with a pinch of sea salt.

Buon appetito!

Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)


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