Grilled caprese salad

By Michael Bonacini
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 680-907 grams heirloom tomatoes (mixed size and colours), cherry tomatoes on the vine, and Roma tomatoes
  • 1/4 cup (60 milliliters) olive oil
  • 1 teaspoon (5 milliliters) sugar
  • 1 teaspoon (5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper, plus more for serving
  • 2-3 large balls of fresh mozzarella
  • 1/4 cup (60 milliliters) high quality balsamic vinegar reduction, plus more if needed
  • High quality extra virgin olive oil, for drizzling
  • Sea salt flakes
  • 8-10 basil leaves, roughly torn


  1. Toss tomatoes with olive oil, sugar, salt, and ground black pepper and arrange on hot grill. Cook for three to five minutes or until tomatoes are charred and blistered. Remove from heat and arrange on a large board, slicing extra large tomatoes into quarters. Tear mozzarella into large chunks and arrange pieces among tomatoes. Drizzle dish with high quality balsamic vinegar reduction and extra virgin olive oil. Sprinkle sea salt flakes overtop. Scatter torn basil leaves over top.


Buon appetito!

Watch Bonacini's Italy

Follow Michael Bonacini: