The Caprese with Grilled Tomatoes is definitely a variant of the original recipe. I prepared it specifically, because I had a guest for lunch who couldn’t eat raw tomatoes, so to allow everyone to enjoy the same dish, I opted for this solution. Fresh and delicious, it is a typical summer main course, which always receives a lot of appreciation. However, if you think it’s a light or diet dish, nothing could be more wrong. In fact, it is also very difficult to digest, as tomatoes are acidic and mozzarella is basic: these two foods make it very difficult for gastric juices to activate, slowing down digestion.
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 8.8 oz mozzarella
- 4 large cluster tomatoes
- 2 bunches basil
- 1 tbsp oregano
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- Pan non-stick/flat iron
- Plate serving
How to Prepare Caprese with Grilled Tomatoes
To prepare Caprese with grilled tomatoes, arrange your workspace with all the ingredients already measured out, so you have everything at hand.
Start immediately by washing and drying the red tomatoes well, then cut them into slices about 3/8 inch thick.
Heat the non-stick pan or flat iron, if you have one, and place the tomatoes to grill, turning them from time to time, to prevent burning.
Once ready, place them on a plate, lightly salt them, and let them cool.
After the necessary time has passed, prepare a serving plate or 4 already portioned plates.
Cut the mozzarella into slices, also about 3/8 inch thick, and alternate them with the grilled tomato slices.
While doing this, lightly salt and pepper between each slice.
Finally, garnish with basil leaves, either whole or torn with your hands, and a sprinkle of dry or fresh oregano.
Serve your Caprese with grilled tomatoes cold, with a drizzle of extra virgin olive oil, as much as you like.
Tips and Variations:
If you don’t like the flavors I’ve suggested, no problem, feel free to season your Caprese with grilled tomatoes with what you prefer.
You can prepare the grilled tomatoes a few hours in advance because the dish will be served cold anyway.
Obviously, you won’t be able to store it, as both tomatoes and mozzarella tend to release a lot of water.
In any case, if you have leftovers, cut everything into small pieces, soften in a non-stick pan, and toss with pasta, sprinkling with grated Parmesan.
Do you love tomatoes? Then don’t miss the next recipe: Confit Tomatoes
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