Name: Grilled Zucchini Caprese Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 medium zucchini, sliced lengthwise into 1/4-inch planks; 1 pint cherry or grape tomatoes, halved; 2 cloves garlic, minced; 1 small bunch fresh basil, leaves torn or thinly sliced; 1 tablespoon fresh oregano leaves, chopped; 1 small lemon, zested and juiced; 8 ounces fresh mozzarella, sliced or torn; 3 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon Dijon mustard; 1/2 teaspoon honey or maple syrup; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons toasted pine nuts or sliced almonds; 2 tablespoons grated Parmesan or Pecorino Romano; 1 handful arugula

Grilled Zucchini Caprese Salad tastes smoky, juicy, and bright, like classic caprese met your backyard grill and decided to stay all summer. It works perfectly for busy weeknights or casual cookouts, since you can finish it in about 25 minutes from start to finish. I first threw this together on a Tuesday when my fridge only offered zucchini and mozzarella, and my family still talks about that dinner.

Why You Should Try This Grilled Zucchini Caprese Salad

This Grilled Zucchini Caprese Salad gives you all the flavor of caprese without a heavy load of bread or pasta. The grill marks add a gentle char that plays really well with creamy mozzarella and sweet tomatoes.

It fits low carb, gluten free, and vegetarian eaters, so you can feed a mixed crowd without cooking three different dishes. You can serve it warm or at room temperature, which helps a lot when guests show up late or kids wander in hungry at random times.

“This Grilled Zucchini Caprese Salad tastes like summer on a plate and disappears faster than any side dish I make. ★★★★★”

Ingredients You’ll Need

Produce

3 medium zucchini, sliced lengthwise into ¼ inch planks
1 pint cherry or grape tomatoes, halved
2 cloves garlic, minced
1 small bunch fresh basil, leaves torn or thinly sliced
1 tablespoon fresh oregano leaves, chopped (optional but tasty)
1 small lemon, zested and juiced

Dairy

8 ounces fresh mozzarella, sliced or torn
- Use ciliegine or bocconcini for cute little balls.
- Use a good mid range brand like BelGioioso or Galbani for best melt and flavor.

Oils, Vinegars, Pantry Items

3 tablespoons extra virgin olive oil
- Use your favorite everyday olive oil, not the super fancy finishing one.
1 tablespoon balsamic vinegar
- A thicker aged balsamic tastes amazing, but any decent supermarket brand works.
½ teaspoon Dijon mustard
- This helps the dressing cling to the grilled zucchini.
½ teaspoon honey or maple syrup
- This balances the acidity from the lemon and balsamic.
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional, for a tiny kick)

Optional Add Ins

2 tablespoons toasted pine nuts or sliced almonds
2 tablespoons grated Parmesan or Pecorino Romano
Handful of arugula for extra peppery bite

Equipment

Grill or grill pan
Tongs
Cutting board and sharp knife
Small bowl and whisk for the dressing
Large shallow bowl or platter for serving
Silicone brush or small bowl for oiling the zucchini

Tips & Tricks

Salt the zucchini lightly on both sides and let it sit 10 minutes, then pat dry to pull out extra moisture and get better grill marks.
Oil the zucchini, not the grill, so the slices do not stick and you use less oil.
Slice the zucchini lengthwise into planks instead of rounds so they do not fall through the grates.
Grill over medium high heat so the zucchini picks up color while staying tender, not mushy.
Pull the zucchini while it still feels slightly firm in the center, since it keeps softening as it rests.
Tear the mozzarella instead of slicing if you want more rustic edges that catch the dressing.
Add the basil right before serving so it stays bright green and fragrant.
Taste the finished salad and adjust with a pinch of salt or a squeeze of lemon if it tastes flat.
Use leftover grilled zucchini in sandwiches, wraps, or on top of avocado toast the next day.
Double the dressing and keep it in the fridge for quick salads and grilled veggies all week.

How to Make Grilled Zucchini Caprese Salad

Step 1: Prep the zucchini and tomatoes

Slice the zucchini lengthwise into ¼ inch thick planks. Lay them on a sheet pan, sprinkle both sides with a light shower of salt, and let them sit about 10 minutes. Pat them dry with paper towels to remove moisture and excess salt.

Halve the cherry tomatoes and place them in a large shallow bowl or serving platter. Add a pinch of salt and pepper, toss gently, and let them sit so they release a little juice.

Step 2: Mix the simple caprese style dressing

In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk until the dressing looks slightly thick and glossy. Taste and adjust with more honey if it tastes too sharp or more lemon if you want extra brightness.

Set the dressing aside. The flavors meld while you grill the zucchini.

Step 3: Grill the zucchini

Heat your grill or grill pan over medium high heat. Brush both sides of the zucchini planks with a thin coat of olive oil and sprinkle with black pepper and red pepper flakes if you like a little heat. Lay the zucchini on the hot grill in a single layer.

Cook about 3 to 4 minutes per side until you see clear grill marks and the zucchini feels tender but not limp. Move the grilled zucchini to a cutting board and let it cool a couple of minutes so it does not melt the mozzarella instantly.

Step 4: Assemble the Grilled Zucchini Caprese Salad

Slice or tear the mozzarella into bite sized pieces and scatter it over the salted tomatoes. Cut the grilled zucchini planks into large strips or leave them whole if you like a more dramatic look, then tuck them around and over the mozzarella and tomatoes. Drizzle most of the dressing over everything.

Sprinkle the torn basil and oregano over the top. Add toasted nuts and grated Parmesan if you use them. Toss very gently or leave it arranged in layers, then finish with the last spoonful of dressing and a pinch of flaky salt if you have it.

Step 5: Rest and serve

Let the salad sit at room temperature for 5 to 10 minutes so the flavors mingle and the mozzarella softens. This short rest turns the tomato juices and dressing into a light sauce that coats the grilled zucchini. Serve slightly warm or at room temperature for the best texture and flavor.

If you prep ahead, keep the basil and nuts separate and add them right before serving. That way the herbs stay fresh and the nuts keep their crunch.

What to Serve with Grilled Zucchini Caprese Salad

Serve this Grilled Zucchini Caprese Salad with grilled chicken, simple roasted salmon, or a big bowl of quinoa for a more filling meal. It also pairs nicely with garlic bread, focaccia, or warm pita if you want some carb comfort. Add a crisp green salad or sliced cucumbers on the side for extra freshness.

For drinks, pour sparkling water with lemon, iced tea with mint, or a fruity mocktail. Kids usually love this with plain lemonade and a little extra mozzarella on their plates.

Storage Options

Store leftovers in an airtight container in the fridge for up to 2 days.
Keep the basil leaves separate and add fresh ones when you serve again, since basil darkens in the fridge.
Skip the freezer for this recipe, because zucchini, tomatoes, and mozzarella lose their texture after freezing.
Eat leftovers cold straight from the fridge or let them sit at room temperature 15 minutes, then freshen with a squeeze of lemon and a drizzle of olive oil.