If you’re craving a dish that bursts with sun-ripened flavors and a smoky twist, then this Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) Recipe is about to become your new obsession. Imagine juicy cherry tomatoes kissed by the grill, fresh basil leaves that sing with aromatic freshness, and creamy mozzarella balls mingling perfectly with crunchy grilled ciabatta and a luscious, tangy lemon-basil dressing. This salad isn’t just a side; it’s a vibrant celebration of summer in every bite. Whether you’re whipping it up for a casual barbecue or a fancy get-together, it always impresses with its layers of texture and the unforgettable smoky aroma that only grilling can bring.
Ingredients You’ll Need
This recipe is deceptively simple, yet every ingredient is essential for creating that iconic balance between fresh, creamy, tangy, and smoky. The bright basil, sweet tomatoes, and luscious mozzarella are the stars, while the grilled ciabatta adds that perfect crunchy contrast. Don’t underestimate the dressing — it’s what ties everything together with a zingy, herbaceous punch!
- 1 cup mayonnaise: Adds creaminess and body to the lemon-basil dressing.
- 2/3 cup buttermilk: Brings tang and lightens the dressing beautifully.
- 1 lemon zest: Packed with citrus oils for fresh brightness.
- 2 tablespoons lemon juice (fresh): Essential for that zesty pop in the dressing.
- 1 small clove garlic (crushed): Gives a subtle kick with hearty depth.
- 1/2 teaspoon salt: Enhances every flavor and balances the dressing.
- 1/4 teaspoon cayenne pepper: Adds a subtle warm spice that wakes up your palate.
- 1 bunch basil: The fragrance and flavor hero of this salad.
- 1 head romaine (rinsed, dried, and chopped): Crunchy, fresh greens to build your salad’s base.
- 12-16 ounces ciabatta bread: Grilled until crisp, it adds irresistible texture and soak-up power for the dressing.
- Soft butter (for ciabatta): Creates golden, flavorful crust on the grilled bread.
- Grilling skewers (metal or wood): Perfect for holding your tomatoes while they char to perfection.
- 2 dry pints cherry tomatoes (any color): The juicy, grilled flavor starlets of this salad.
- 12 ounce tub marinated mozzarella balls: Creamy, tender bites that melt in your mouth.
- Salt and pepper: The simple seasoning duo that enhances every component.
- 1/2 cup fresh basil (sliced thin): Added at the end for a fresh, vibrant hit.
How to Make Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) Recipe
Step 1: Prep Your Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes to keep them from charring too quickly on the grill. Metal skewers work perfectly and don’t need soaking, but either option will hold your tomatoes safely as they get that smoky char.
Step 2: Whip Up the Dressing
Gather your dressing ingredients—mayonnaise, buttermilk, lemon zest, lemon juice, garlic, salt, cayenne pepper, and a bunch of basil. Don’t be shy with the basil; it’s the fresh herby heart of this dressing. Blend until absolutely smooth, then pour it into a jar or a dispenser. This zesty dressing is creamy and bright, ready to elevate every forkful of salad.
Step 3: Get Your Grill Ready
Preheat your grill to medium heat so it’s hot enough to char without burning. While it warms up, prep the romaine lettuce by washing thoroughly and drying it completely—water on leaves can water down your dressing and make the salad soggy, so use a salad spinner if you have one. Chop the romaine into bite-sized pieces and toss it into a large serving bowl.
Step 4: Prepare the Ciabatta Bread
Slice your ciabatta loaf lengthwise and spread soft butter generously over the cut sides. This will result in beautifully golden, crisped bread once it hits the grill. Set it aside while you prepare the tomatoes.
Step 5: Skewer and Season the Tomatoes
Spear the cherry tomatoes onto skewers, leaving about 1/4 inch between each so the heat can reach all sides and create a perfect crisp edge. Place the skewers on a baking sheet, drizzle them with oil (the oil from the mozzarella tub works fabulously here), then sprinkle salt and pepper. Rub the oil evenly with your hands for full coverage and flavor.
Step 6: Grill the Components
Oil your grill grates to prevent sticking, then arrange the tomato skewers with space between each for even grilling. Add the ciabatta halves cut-side down onto the grill if there’s room; if not, grill in batches. Cook the bread until the edges charify just right, about 2 minutes, then remove it to rest. Leave the tomatoes on the grill for another 1 to 3 minutes until their skins are lightly blistered and edges crisp.
Step 7: Assemble the Salad
Chop the grilled ciabatta into bite-size chunks and add it to the bowl with chopped romaine. Remove the tomatoes from skewers and add those in as well. Toss in the thinly sliced basil and the drained mozzarella balls, saving the oil if you want to drizzle over grilled meats later—it’s pure gold. Mix everything gently but thoroughly to combine.
Step 8: Dress and Serve
Pour as much of the luscious basil dressing as you like over the salad and toss again. You probably won’t need all of it, but every bit adds a fresh, zingy note that brings out the flavors beautifully. Serve immediately for best texture and taste.
How to Serve Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) Recipe
Garnishes
Fresh basil leaves or a sprinkle of flaky sea salt can add that little finishing touch to your salad. For a bit of extra zing, a light drizzle of balsamic reduction complements the grilled tomatoes beautifully. Cracked black pepper brings subtle heat that makes each bite sing.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light summer meal. It’s also fantastic alongside a bowl of pasta or served with a chilled glass of crisp white wine on a sunny afternoon. The grilled ciabatta pieces mean you can enjoy the salad as a hearty starter or a vibrant side dish at any occasion.
Creative Ways to Present
Try serving this salad layered in a clear glass trifle bowl to show off the colorful tomatoes, green basil, white mozzarella, and golden grilled bread. Another fun idea is to pass the salad family-style with extra grilled bread on the side for guests to scoop up every last bite. If you want to go rustic, pile it high on a large wooden platter garnished with fresh basil sprigs.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, keep salad components separate to maintain texture and freshness. Store the grilled bread and tomatoes in airtight containers on their own, and refrigerate the romaine and dressing separately. This stops sogginess and makes it easy to quickly reassemble a fresh-tasting salad the next day.
Freezing
Because this salad relies heavily on fresh and grilled components, freezing is not recommended; freezing will alter the texture of the tomatoes, bread, and mozzarella, making the dish less enjoyable. It’s best loved fresh and lively right off the grill.
Reheating
If you want to enjoy the grilled elements warm again, gently reheat the bread and tomatoes in an oven or on the grill just until warmed through. Toss the fresh lettuce with cold dressing just before serving to keep everything crisp and fresh.
FAQs
Can I use other types of cheese instead of mozzarella?
Absolutely! Fresh burrata or even small cubes of feta can be delicious alternatives, bringing a different creamy or tangy profile to your grilled tomato and basil salad.
What if I don’t have a grill?
No grill? No problem! You can roast the tomatoes on a baking sheet under the broiler until they blister. For the bread, toast it in the oven and brush with melted butter for a similar effect.
How long does the basil dressing keep?
This lemon-basil dressing stores well in the fridge for up to 5 days. Keep it in a sealed jar and give it a good stir before using, as ingredients may settle or separate.
Can I make this salad vegan?
To make a vegan-friendly version, swap the mayonnaise and buttermilk for dairy-free alternatives and use vegan mozzarella options. The grilling part stays the same and the flavor will still shine.
Is it okay to prepare the salad a few hours ahead?
Yes! Just store dressing, grilled tomatoes, bread, and greens separately and combine right before serving. This keeps textures fresh and prevents the salad from becoming soggy.
Final Thoughts
This Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) Recipe is one of those dishes that feels like a warm summer hug. It’s vibrant, fresh, and surprisingly comforting all at once. If you’re looking to impress friends or simply elevate your regular salad routine, give this a try—you’ll find yourself going back for seconds, and maybe thirds. Grilling the tomatoes and bread adds a depth of flavor that turns this classic salad into something truly special. Enjoy every smoky, cheesy, bright bite!
Print
Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Grilled Tomato, Basil & Mozzarella Salad, a fresh twist on a classic Caprese, combines smoky grilled cherry tomatoes and ciabatta bread with crisp romaine lettuce, creamy marinated mozzarella balls, and a zesty lemon basil dressing for a vibrant, summer-ready salad that’s perfect for gatherings or a light meal.
Ingredients
Dressing
- 1 cup mayonnaise
- 2/3 cup buttermilk
- Zest of 1 lemon
- 2 tablespoons lemon juice (fresh)
- 1 small clove garlic (crushed with a knife)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 bunch basil
Salad
- 1 head romaine lettuce (rinsed, dried, and chopped)
- 12–16 ounces ciabatta bread
- Soft butter (for ciabatta)
- Grilling skewers (metal or wood)
- 2 dry pints cherry tomatoes (any color)
- Olive oil or oil from marinated mozzarella tub, for drizzling
- Salt and pepper
- 12 ounces marinated mozzarella balls (drained)
- 1/2 cup fresh basil (sliced thin)
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill. Metal skewers can be used without soaking.
- Make Dressing: In a blender, combine mayonnaise, buttermilk, lemon zest, lemon juice, crushed garlic, salt, cayenne pepper, and a bunch of fresh basil leaves. Blend until smooth to create a flavorful basil lemon dressing.
- Transfer Dressing: Pour the blended dressing into a mason jar or dressing dispenser. This yields a little over 2 cups of dressing.
- Preheat Grill: Get your grill heated to medium heat, ready for grilling the tomatoes and bread.
- Prepare Lettuce: Thoroughly dry the romaine lettuce, ideally using a salad spinner, and chop into bite-sized pieces. Place all the lettuce in a large serving bowl.
- Prepare Ciabatta: Slice the ciabatta bread in half lengthwise and spread each cut side generously with soft butter. Set aside for grilling.
- Skewer Tomatoes: Thread the cherry tomatoes onto skewers, spacing each about 1/4 inch apart to allow for crisping. Lay the skewers on a baking sheet and drizzle with olive oil or oil from the mozzarella tub. Season with salt and pepper and gently rub the oil and seasoning over the tomatoes.
- Oil Grill Grates: Lightly oil your grill grates to prevent sticking. Arrange tomato skewers on the grill with some space between, and if room allows, place the buttered ciabatta bread cut side down for grilling.
- Grill Tomatoes and Bread: Grill the bread for about 2 minutes until edges are charred; then remove. Continue grilling the tomato skewers for an additional 1 to 3 minutes until nicely charred on the edges.
- Assemble Salad Base: Remove the grilled tomatoes and bread from the grill. Chop the ciabatta into bite-sized pieces and add to the bowl with the romaine lettuce along with the grilled tomatoes still on skewers (remove tomatoes from skewers before adding).
- Add Fresh Ingredients: Add the thinly sliced fresh basil and the drained marinated mozzarella balls to the salad bowl.
- Toss Salad: Gently toss all components together, then dress with as much basil lemon dressing as desired. The dressing is flavorful and rich, so you won’t need to use it all.
- Serve: Serve the salad immediately for the best texture and flavor. If not serving all at once, store bread and tomatoes separately to keep them fresh for future servings.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Using a salad spinner helps remove excess water from lettuce, allowing the dressing to coat better.
- Oil from the marinated mozzarella balls can add extra flavor when drizzling the tomatoes before grilling.
- Grill ciabatta bread cut side down until edges char lightly for a smoky flavor and crunchy texture.
- Toss the salad gently to avoid breaking the mozzarella and tomatoes.
- Store grilled bread and tomatoes separately if preparing in advance to keep textures optimal.
