From Issue 10::SEED. Recipe by Rikki Snyder.
Grilled Zucchini Caprese Salad
This is my family’s spin on the classic Caprese salad. When you’re grilling this summer, throw some zucchini on the grill and add it into your Caprese salad. It makes a perfect side dish to beef or chicken and is even hearty enough to eat on its own paired with a nice crusty bread.
Ingredients:
3 cups halved cherry tomatoes
12 ounces fresh mozzarella cheese, cubed
20–30 fresh basil leaves
3 cups sliced zucchini
olive oil, for drizzling
salt and pepper
minced garlic
Instructions:
1. Grill zucchini and combine in a large bowl with tomatoes, mozzarella, and basil.
2. Season with salt, pepper, and desired amount of minced garlic.
3. Drizzle with olive oil, toss and serve.