Three things make this Caprese salad extra special: grilled zucchini, beautiful stacked layers, and a balsamic vinaigrette drizzled over the top.
I discovered this recipe in Cooking Light magazine, and I almost didn't try it because Caprese salad is already so incredibly delicious. But I loved the idea of adding another quintessential summer ingredient to the mix — zucchini, and I loved the elegant stacked presentation. I'm so glad I gave it a try because it's absolutely delicious, and I couldn't wait to share it with you.
Grilled zucchini brings a wonderful smoky, charred flavor to the classic combination of tomatoes, fresh mozzarella, and basil. It also gives this light salad more substance, making these Caprese Stacks satisfying enough to serve as a light lunch or summer appetizer.
Great For Entertaining
You have to love a dish like this — that looks fancy and elegant but is very simple to prepare. Grill the zucchini ahead of time, then layer everything together and, just before serving, Grill the zucchini ahead of time, then layer everything together. Just before serving, drizzle with the balsamic vinaigrette and sprinkle with the sliced basil.
A few tips for success
- Use fresh ripe tomatoes. This recipe is at its best during peak tomato season.
- Fresh mozzarella packed in water gives the stacks their creamy texture but even the shrink-wrapped mozzarella is delicious, if you can't find fresh.
- Grill the zucchini just until tender with a few charred edges. Overcooked zucchini can become watery.
- Assemble the stacks shortly before serving so the basil leaves are firm and vibrant green.
Classic Caprese Salad
I had to throw in this pic of Eddie and Me in Capri enjoying a Caprese Salad.
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Like classic Caprese salad, this recipe is all about fresh, seasonal ingredients. Ripe juicy tomatoes, grilled zucchini, basil, fresh mozzarella, and a simple balsamic vinaigrette come together to create something truly special.
More summer recipes to try:
If you make these Caprese Stacks with Grilled Zucchini, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Caprese Stacks with Grilled Zucchini
- Total Time: 35 mins
- Yield: 5 one-stack servings 1x
- Diet: Gluten-Free, Low-Carb, Vegetarian
Description
These Caprese Stacks layer slices of sweet juicy summer tomatoes with creamy fresh mozzarella, basil, and slices of grilled zucchini, all drizzled with a simple, delicious balsamic vinaigrette. This amped-up version of classic Caprese salad makes a beautiful summer appetizer or light lunch
Adapted from a recipe in Cooking Light Magazine
Ingredients
Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons good quality balsamic vinegar or balsamic glaze
- ½ teaspoon finely minced garlic
Grilled Zucchini:
- 2 large zucchini, each cut diagonally into 8 slices
- Olive oil or cooking spray
- Kosher salt
- Freshly ground black pepper
Caprese Stacks:
- Extra virgin olive oil
- 4 ripe heirloom tomatoes, each cut into 4 or 5 (¼-inch-thick) slices
- 8 ounces fresh mozzarella cheese, cut into 10 slices
- Grilled zucchini slices (from above)
- 25-30 whole fresh basil leaves
- 10 basil leaves, stacked and thinly sliced
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Instructions
Make The Vinaigrette:
- In a small bowl, whisk oil, balsamic, garlic, ¼ teaspoon salt, ¼ teaspoon pepper. Set aside.
Grill the Zucchini:
- Preheat grill to medium-high heat. Coat both sides of zucchini with cooking spray or brush lightly with oil. Season with ¼ teaspoon salt and several grinds of pepper. Arrange the zucchini on the hot grill and cook for about 4 minutes per side, until tender and lightly charred.
Assemble the Stacks:
- Drizzle a serving platter or individual plates with a little olive oil and season lightly with salt and pepper. Arrange the 5 largest tomato slices on top.
- Top each tomato slice with two grilled zucchini slices, arranged side by side.
- Top with a slightly smaller tomato slice, followed by a slice of fresh mozzarella.
- Repeat with another tomato slice and another slice of mozzarella, then finish with a grilled zucchini slice.
- Tuck whole basil leaves between the layers. Drizzle the stacks with the balsamic vinaigrette and garnish with the sliced basil. Finish with a sprinkle of kosher salt and freshly ground black pepper, to taste.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Appetizer, Brunch, Lunch
- Method: grill
- Cuisine: Italian
clare sieberg
I love the idea of adding more veggies to caprese salad! I always just serve with tomatoes, basil, and kalamata olives, never thought to add zucchini, but grilling is (in my opinion) the BEST way to cook zucchini. I love this salad!
Carol at Wild Goose Mama
I am wildly envious. Love the Zucchini recipe. Have a FAB time. See my comment is short and sweet too.
jen
My favorite salad ever. Simple and delicious and perfect. Love the zucchini addition. And thanks for the pictures of Italy. Living vicariously!!! Beautiful!
Lisa Goldfinger
Thanks Jen!
Rachel (Rachel's Kitchen NZ)
What a great take on this classic salad - it is the depths of winter here - good tomatoes like these are but a distant memory. But will tuck this away because it is also a great use of zucchini.
Meryl
Beautiful!!! Love your honeymoon story. Surely, you appreciate this trip more now than you would have 25 years ago!!