Grilled Caprese Salad

Tucked between the Blue Ridge and Smoky Mountains, Asheville, North Carolina is a hidden gem for artists, hikers and foodies. On a recent road trip south, Kara toured the charming city filled to the brim with tasty bistros, BBQ joints and bustling cafes. After touring the River Arts District’s galleries, Kara stopped into the the Admiral, a culinary dream. The dinner menu showcases seasonal ingredients, and features Heirloom Tomato and Peach Gazpacho. A favorite soup to make, Kara was blown away by the flavor and richness of the cold, refreshing soup.

 

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!