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.
Category: Appetizers, Sides, Other
Cut: Vine Ripened Tomatoes
Weight: 4 tomatoes
Grill: Dyna-Glo Grill
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
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
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.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)