Sarasota's Grilled Caprese Salad

"Taking a 'classic' salad - one step further. Grilled romaine hearts and scallions, topped with fresh mozzarella, cherry or grape tomatoes, and fresh basil. Finished with a simple balsamic vinaigrette. Definitely one of my favorite salads. You can even add crunchy croutons ... if you like. Also, if you haven't had grilled romaine, give it a try - it is really delicious."

Original recipe yields 4 servings


  • Serving Size: 1 (120 g)
  • Calories 225.6
  • Total Fat - 19.4 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 17.8 mg
  • Sodium - 9.7 mg
  • Total Carbohydrate - 3.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.8 g
  • Protein - 10 g
  • Calcium - 263.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0 mg

Step 1

Dressing ... Mix the olive oil, balsamic vinegar, salt, and pepper to a small bowl, and whisk to combine. Then set to the side.

Step 2

Topping ... Add the tomatoes and mozzarella to the bowl with the dressing, and toss to combine. You will add the scallions and basil right before you serve the salad.

Step 3

Romaine and Scallions ... Brush or drizzle the romaine and scallions with olive oil (I prefer to brush or spray with an atomizer), then season with salt and pepper. Grill on both sides until lightly charred. It only takes a few minutes on each side.

Step 4

Serve ... Transfer the romaine hearts to serving platter. Then, roughly chop the scallions and add to the tomatoes and cheese, along with the chopped basil; then toss to combine. Top the romaine leaves, and finish with a pinch of salt and plenty of fresh ground black pepper to taste. It is optional; but, crushed croutons are also a nice addition. I don't use anything special, your favorite brand. Simply crush and top your salad. ENJOY!

Tips & Variations

No special items needed.