Grilled Zucchini Caprese Salad

Grilled Zucchini Caprese Salad kicks off with a fresh twist on a classic combo. If you love the traditional Caprese salad but want to add a smoky, summer vibe, this recipe is a winner. Trust me, once you try grilled zucchini with juicy tomatoes and creamy mozzarella, you’ll wonder why you didn’t think of it sooner.

Why You Should Try This Grilled Zucchini Caprese Salad

This salad brings that perfect balance of smoky, fresh, and creamy flavors. Grilling zucchini adds a charred depth that regular raw slices just can’t match. Plus, it’s a great way to sneak extra veggies into your meal without sacrificing taste. Are you someone who loves simple recipes with big flavor? This one fits the bill perfectly.

Variation I’ve Tried

I’ve played around with this salad more times than I can count. Sometimes I swap basil for fresh mint to give it a cool twist. Other times, I drizzle a balsamic glaze instead of plain balsamic vinegar for a sweeter kick. Adding toasted pine nuts or walnuts gives it a nice crunch. Ever tossed in some avocado? It’s surprisingly good and adds creaminess without overpowering the other flavors.

Adaly Kandice

Grilled Zucchini Caprese Salad

A fresh and flavorful salad combining smoky grilled zucchini with classic Caprese ingredients.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 180

Ingredients

  

• 2 medium zucchini, sliced lengthwise
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil
• to taste salt and black pepper

Instructions

 

1. Preheat the grill to medium-high heat.
2. Brush the zucchini slices with olive oil and season with salt and pepper.
3. Grill zucchini slices for about 3-4 minutes per side until tender and grill marks appear.
4. Arrange grilled zucchini on a serving platter, top with fresh mozzarella slices, cherry tomatoes, and basil leaves.
5. Drizzle with balsamic glaze and additional olive oil if desired.
6. Serve immediately as a refreshing salad.

Notes

Use fresh mozzarella for the best texture and flavor. You can substitute balsamic glaze with reduced balsamic vinegar if needed.

Tips for Grilled Zucchini Caprese Salad

• Don’t slice zucchini too thin or it will fall apart on the grill. About 1/4 inch thick works best.
• Use fresh, ripe tomatoes for the best flavor punch. Cherry tomatoes are my go-to because they’re sweet and juicy.
• If you don’t have a grill, a grill pan or even a hot skillet works just fine. Just watch the zucchini closely so it doesn’t burn.
• Let the salad sit for 5 minutes after assembling to let the flavors mingle. It gets even better!
• Use good quality olive oil and balsamic vinegar; they make a noticeable difference.

Leftovers

If you have leftovers, store them in an airtight container in the fridge. The salad is best eaten within 1-2 days because mozzarella and tomatoes can get watery over time. Keep the dressing separate if you plan to store it, then drizzle right before serving to keep everything fresh.

Common Mistakes to Avoid

• Don’t skip the grilling step. Raw zucchini just doesn’t have the same flavor or texture.
• Avoid overcooking zucchini or it will turn mushy. Keep an eye on those grill marks!
• Don’t overdress the salad. A little olive oil and balsamic goes a long way.
• Using low-quality mozzarella can make the salad less creamy and enjoyable. Fresh mozzarella always wins here.

Nutrition Facts

• Calories: 180 kcal
• Carbohydrates: 8 g
• Protein: 10 g
• Fat: 12 g
• Fiber: 2 g
• Sugar: 5 g

This salad is not only tasty but also light and healthy. Perfect for when you want something fresh without feeling weighed down. So next time you’re craving a quick, flavorful meal, this grilled zucchini Caprese salad should be on your radar.