Grilled Caprese Salad
  • CourseAppetizer, Main Dish, Salad, Side dish, Snack
  • CuisineVegetarian
Servings Prep Time
4servings 20minutes
Cook Time
5minutes
Servings Prep Time
4servings 20minutes
Cook Time
5minutes
Ingredients
  • 1Tbsp. extra virgin olive oil
  • 1/2Tbsp. balsamic glaze, for drizzling (optional)
  • 2large tomatoes, sliced
  • 2vines Vine ripened tomatoes, on vine
  • 2Tbsp. sundried tomato tapenade
  • 1ball burrata
  • 12-15each fresh basil leaves
  • 1handful fresh arugula
  • 1pinch sea salt, to taste
  • 1tsp. freshly ground black pepper, to taste
  • 1pinch crushed red pepper flakes
Instructions
  1. Vine Ripened Tomatoes: bring grill to medium-high heat. Brush with olive oil, and season with salt and pepper. Grill for 3-5 minutes or until tomatoes begin to blister. Fresh Tomatoes: Slice tomatoes to 1/4 – 1/3 inch thickness.
  2. Place arugula and fresh basil leaves onto a serving platter.
  3. Layer fresh tomatoes and vine ripened tomatoes over the arugula and basil. Spoon sundried tomato tapenade aroudn the platter.
  4. Place the burrata gently in the middle of the platter.
  5. Season with sea salt, fresh cracked black pepper, and red pepper flakes. Drizzle with olive oil, balsamic vinegar, serve with crusty bread – and enjoy!
Grilled Caprese Salad
Print Recipe
  • CourseAppetizer, Main Dish, Salad, Side dish, Snack
  • CuisineVegetarian
Servings Prep Time
4 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
5 minutes
Ingredients
  • 1 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. balsamic glaze, for drizzling (optional)
  • 2 large tomatoes, sliced
  • 2 vines Vine ripened tomatoes, on vine
  • 2 Tbsp. sundried tomato tapenade
  • 1 ball burrata
  • 12-15 each fresh basil leaves
  • 1 handful fresh arugula
  • 1 pinch sea salt, to taste
  • 1 tsp. freshly ground black pepper, to taste
  • 1 pinch crushed red pepper flakes
Servings: servings
Units:
Instructions
  1. Vine Ripened Tomatoes: bring grill to medium-high heat. Brush with olive oil, and season with salt and pepper. Grill for 3-5 minutes or until tomatoes begin to blister. Fresh Tomatoes: Slice tomatoes to 1/4 - 1/3 inch thickness.
  2. Place arugula and fresh basil leaves onto a serving platter.
  3. Layer fresh tomatoes and vine ripened tomatoes over the arugula and basil. Spoon sundried tomato tapenade aroudn the platter.
  4. Place the burrata gently in the middle of the platter.
  5. Season with sea salt, fresh cracked black pepper, and red pepper flakes. Drizzle with olive oil, balsamic vinegar, serve with crusty bread - and enjoy!
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