Grilled Caprese Salad

Grilled Caprese Salad

Published on December 5, 2013 | In , | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

Every time I have a Caprese Salad it reminds me of Italy. Something about the combination of fresh ingredients…Well…I decided to make a version for the grill and this is it. So simple but so very nice too. Hope you enjoy it as much as we do.

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Ingredients

  • 2 whole Tomato Large and VERY firm
  • 1/2 teaspoon Dried
  • 1/4 cup Fresh mozzarella cheese - grated
  • 2 tablespoon Fresh basil
  • 1 teaspoon Olive oil
  • 4 pinch Sea Salt

Instructions

  1. As the name implies, this is a recipe using an outdoor grill, so please heat it up before cooking
  2. Cut the tomato’s in half around the middle, not through the ends in other words. If you think of the as the Earth with the North pole being where the vine connected. Go down to the equator and cut through there. Lay the halves down cut side up and using a paring knife, cut the seed sections out. Turn halves over, holding them over the sink and shake to remove the seeds. It is important to have the seeds removed as you will soon see.
  3. Sprinkle some of the dried basil on each half, cut side of course. Make sure you get some down in where the seeds used to live. Now just let them rest for a few minutes to allow basil to re-hydrate. Besides the tomato needs time to recover from the trauma of being cut in half and now have a foreign material on it too.
  4. OK times up! We need to grill these babies. Sprinkle a pinch of salt on each one and a small drizzle of Olive Oil on each of the halves. Place them, cut side down on the now hot grill. Shut the lid, or put a tent over them if you don’t have a lid, and let them cook for about 4 – 5 minutes. REMEMBER, times vary for a lot of reasons so yours might take more time or less time. OK, now lets take them off the grill, that is if they are ready to be removed. What you are looking for is a still slightly firm half, but that is slightly wrinkled tomato half.
  5. Now that you have them nice and hot and on a plate, put the fresh mozzarella cheese over each half, get some into where the seeds used to live too. The heat of the tomato will melt the cheese into the tomato nicely so it is OK to put more cheese on. It will melt down.
  6. Chop the fresh basil and sprinkle on top and serve…
  7. This is a Dave’s original creation Cuisine : Italian Main Ingredient : Tomatoes The cheese and the basil amounts are minimums for me, adjust to your liking. It is important to use very firm tomatoes so that they will stand up and still be firm when you put the cheese on them.

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