On the ride back north, Kara decided to pick up some funky-shaped, bright green heirloom tomatoes to grill. The firmness of unripe heirlooms withstands the heat of the grill. Topped with fresh mozzarella and torn basil, this take on a Caprese Salad will impress your guests at any gathering.Grilled Caprese Salad with Green Heirloom Tomatoes
2 large heirloom tomatoes, sliced in quarter rounds
1 T brown sugar
1/2 c EVOO
1/4 c balsamic vinegar
1 minced garlic clove
salt and pepper
1 ball fresh mozzarella, thinly slice
1/4 cup julienned basil
In a large Ziploc bag, mix the tomatoes, sugar, EVOO, balsamic vinegar, garlic, salt and pepper. Place the bag in the refrigerator and let marinate for 1 hour.
Heat the grill to medium high. Grill the tomatoes for 3 minutes on each side. Remove from the heat and let cool slightly. On a platter, assemble the salad alternating with the tomatoes and fresh mozzarella. Drizzle the remaining marinade over the salad, sprinkle with basil and salt and pepper. Serve immediately. Makes 4-5 sides.
Enjoy with freshly grilled bread!