Grilled Zucchini Caprese Salad Stacks

Here's a delicious and fun twist on the classic Italian Caprese Salad recipe. Grilled zucchini is added to the mix and everything is arranged in stacks. It's an easy appetizer recipe that looks elegant. Or serve it for lunch or brunch l  

5 from 1 reviews

A delicious stacked salad of fresh mozzarella, tomatoes, basil and zucchini.

Adapted from a recipe by Cooking Light


  • For the Grilled Zucchini:
  • 2 large zucchini, each cut diagonally into 8 slices
  • Olive oil or cooking spray
  • Kosher salt
  • 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


  1. 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.
  2. Make Vinaigrette: In a small bowl, whisk oil, balsamic, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper. Set aside.
  3. 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