This grilled zucchini caprese salad recipe is a mixture of summer's best flavors – grilled zucchini and tomatoes tossed with arugula, basil, mozzarella, and balsamic glaze.
Summerrrrrrr! In salad form. This is a salad with GRILLED tomatoes and GRILLED zucchini. 😍😍😍 The only way this could be any more summer is if we had grown the tomatoes and zucchini in our own garden... but we did not. Next year? I think yes.
In the meantime, we can enjoy this salad made with other people's beautiful summer produce and be grateful for the wonderful blessing that is summertime.
So let's talk a little more about this Zucchini Caprese salad. You already know that there is zucchini involved, which isn't technically traditional in a caprese salad. This also isn't the first time we've mixed zucchini into a caprese salad situation. What can I say? I'll take any excuse to eat zucchini. 🙆♀️
What this salad is: crunchy, sweet and salty, colorful and SO flavorful. It's best eaten fresh, shortly after it's made – combine everything and give it a good toss, then chill for 10 minutes and serve. It's perfect for a summer dinner party with friends or family or both. It's lovely alongside some nice, chilled rosé. It's gonna make you want it for every meal all summer long.
What this salad is not: a picnic side dish. This salad isn't going to perform well if it's sitting in the sun or the heat for an extended period of time. I just had to get that minor detail out of the way so we're all clear. Now, shall we salad?
You're gonna make this ASAP, right? I thought so. Tell me all about it – when you made it, who you ate it with, where you ate it (hopefully outside!), and what you thought about it. I love sharing your creations on Instagram!
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Grilled Zucchini Caprese Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings as a side 1x
Description
This grilled zucchini caprese salad recipe is a mixture of summer's best flavors – grilled zucchini and tomatoes tossed with arugula, basil, mozzarella, and balsamic glaze.
Ingredients
- 4 cups arugula
- 2 ½ cups zucchini, sliced into rounds
- 1 ½ - 2 cups cherry tomatoes
- ¾ cup mozzarella balls, sliced in half (we found these at Trader Joe's)
- 2 tablespoons fresh basil, chopped finely
- ¼ teaspoon course sea salt
- ¼ teaspoon black pepper
Balsamic Reduction
- ¼ cup balsamic vinegar
- 2 tablespoons maple syrup
Instructions
- Preheat grill to medium high and spritz with olive oil or cooking spray.
- Make your kabobs! Skewer zucchini and tomatoes and place onto the hot grill. Cook 8-10 minutes, rotating halfway.
- In a large bowl, combine arugula, mozzarella, fresh basil, zucchini, tomatoes, salt and pepper. Toss and then add cooled balsamic reduction, then give it another toss. Seal it up and place in the refrigerator for 10 minutes.
- Serve, and enjoy!
Balsamic Reduction
- In a small saucepan, combine balsamic vinegar and maple syrup. Stir to combine. Cook over medium-high heat until it starts to bubble. Decrease heat to medium-low and simmer for 8-10 minutes. Remove from heat and allow to cool.
Notes
You can make this salad without the balsamic reduction – just use your favorite balsamic vinaigrette instead!
- Category: Side Dish
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