Introducing the New Caprese Salad
Few things are more satisfying than a plateful of ripe tomatoes and fresh mozzarella cheese. The exception? Our caprese salad upgrade, which features grilled zucchini. It's basically summer on a plate.
2 large zucchini, halved
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced
3 medium tomatoes, sliced
½ cup torn basil leaves
1½ tablespoons balsamic vinegar
1. Preheat your grill. Meanwhile, brush about 1 tablespoon of the olive oil onto the zucchini. Season with the salt and pepper.
2. Once the grill is hot, grill the zucchini until tender, about 2 to 3 minutes per side. Let cool slightly.
3. To serve, top each piece of zucchini with alternating slices of mozzarella and tomato. Sprinkle with basil.
4. Drizzle the balsamic vinegar and remaining olive oil over the salad. Season with more salt and pepper as needed. Serve immediately.