Summer zucchini has a way of piling up faster than you can use it. But instead of another batch of zucchini bread, this salad turns those green squashes into something you’ll actually crave.
The secret is the grill. Those char marks aren’t just pretty—they add a smoky depth that completely transforms mild zucchini into something with real personality.
This recipe takes the classic caprese combination and gives it a warm-weather upgrade. Fresh mozzarella, ripe tomatoes, and basil are all here, but the grilled zucchini makes it hearty enough to serve as a light main course.
It comes together in about 20 minutes, which means you can have this on the table faster than delivery would arrive. And it looks impressive enough that nobody needs to know how simple it actually was.
Ingredients
- 3 medium zucchini, sliced lengthwise into ¼-inch thick planks
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- 2 cups cherry tomatoes, halved
- ½ cup fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
Instructions
Preheat your grill to medium-high heat, around 400°F. If you’re using a grill pan on the stove, get it nice and hot before you start cooking.
Brush the zucchini planks on both sides with 2 tablespoons of olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
Place the zucchini on the grill and cook for 3-4 minutes per side, until you get nice grill marks and the zucchini is tender but not mushy. You want it to still have a little bite.
While the zucchini grills, make the dressing by whisking together the remaining 1 tablespoon olive oil, balsamic vinegar, honey, minced garlic, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and red pepper flakes if using.
Remove the zucchini from the grill and let it cool for a few minutes. Cut each plank into 2-3 pieces if they’re long.
In a large serving bowl or platter, arrange the grilled zucchini, torn mozzarella, cherry tomatoes, and basil leaves. You can layer them or toss them together—whatever looks good to you.
Drizzle the balsamic dressing over everything and give it a gentle toss. Taste and add more salt if needed.
Serve immediately while the zucchini is still slightly warm, or let it sit at room temperature for up to 30 minutes before serving.
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Grilled Zucchini Caprese Salad
This Grilled Zucchini Caprese Salad combines smoky charred zucchini with fresh mozzarella, juicy tomatoes, and basil, all tossed in a simple balsamic dressing.
- Total Time: 18 minutes
- Yield: 4 servings 1x
Ingredients
- 3 medium zucchini, sliced lengthwise into ¼-inch thick planks
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- 2 cups cherry tomatoes, halved
- ½ cup fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat your grill to medium-high heat, around 400°F. If you’re using a grill pan on the stove, get it nice and hot before you start cooking.
- Brush the zucchini planks on both sides with 2 tablespoons of olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
- Place the zucchini on the grill and cook for 3-4 minutes per side, until you get nice grill marks and the zucchini is tender but not mushy. You want it to still have a little bite.
- While the zucchini grills, make the dressing by whisking together the remaining 1 tablespoon olive oil, balsamic vinegar, honey, minced garlic, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and red pepper flakes if using.
- Remove the zucchini from the grill and let it cool for a few minutes. Cut each plank into 2-3 pieces if they’re long.
- In a large serving bowl or platter, arrange the grilled zucchini, torn mozzarella, cherry tomatoes, and basil leaves. You can layer them or toss them together—whatever looks good to you.
- Drizzle the balsamic dressing over everything and give it a gentle toss. Taste and add more salt if needed.
- Serve immediately while the zucchini is still slightly warm, or let it sit at room temperature for up to 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
