Grilled Zucchini Caprese Salad

I’ve had a change of heart…. This summer, I am embracing salads.

In the past, salads were just a way to get rid of the plethora of lettuce that fills our CSA box all summer long. And, I’ve never been a fan of lettuce. This year, though, I have realized that salads don’t have to be full of lettuce. I realize that the rest of the world embraced this concept a long time ago. I guess I’m just a bit slow. But, this realization has completely changed the way I’ve been planning meals.

We’ve had salads with whole grains and beans, cucumbers and tomato, fruit and nuts, and more! Deciding that my salads will no longer revolve around a giant pile of lettuce has opened up the door to a lot more creativity for me. And, I’ve been doing a much better job of using what we get in our CSA box each week. How am I using the lettuce? Well, it’s great on burgers!

Grilled Zucchini Caprese Salad
Serves 6

  • 1 pint cherry tomatoes
  • 1 yellow squash, cut into spears
  • 1 green squash (zucchini), cut into spears
  • 1/4 cup + 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 2 teaspoons of honey
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup chopped fresh basil
  • 12 ounces fresh mozzarella, cut into bite-sized pieces

Preheat the grill to medium heat. Put the cherry tomatoes on wooden skewers. Drizzle the tomatoes and squash with 2 tablespoons of olive oil. Grill for a few minutes on each side.  Allow the squash to cool for a few minutes, and then cut into bite-sized pieces.

Meanwhile, prepare the dressing.  Whisk together 1/4 cup olive oil with the vinegar and honey.  Season to taste with salt and pepper.

Toss the grilled zucchini and tomato together with the dressing, chopped basil, and fresh mozzarella. Serve at room temperature or chilled.

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