2 large zucchini, each cut diagonally into 8 slices
Olive oil or cooking spray
Freshly ground black pepper
For the Vinaigrette:
3 tablespoons extra-virgin olive oil
2 tablespoons good quality balsamic vinegar or balsamic glaze
1/2 teaspoon finely minced garlic
For the Salad
Extra virgin olive oil
4 ripe heirloom tomatoes, each cut into 4 or 5 (1/4-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
Grill the Zucchini: Preheat grill to medium-high heat. Coat both sides of zucchini with cooking spray or brush lightly with oil. Sprinkle with 1/4 teaspoon salt and several grinds of pepper. Arrange on grill; grill 4 minutes on each side. Set aside.
Make Vinaigrette: In a small bowl, whisk oil, balsamic, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper. Set aside.
Assemble the Stacks: Drizzle a bit of olive oil and a sprinkle of salt and pepper on a platter or on individual plates. Arrange the 5 largest tomato slices on top. Top each tomato with 2 zucchini slices, then another (slightly smaller) tomato slice, then 1 cheese slice. top with another tomato slice, one final cheese slice and a zucchini slice at the top. Gently tuck basil leaves in all around the stacks, between layers. Drizzle balsamic dressing evenly over stacks; sprinkle with the slivered basil. Season with salt and pepper, to taste.
Keywords: Caprese salad with grilled zucchini served in a stackj