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Grilled Green Tomatoes Caprese

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-on time 21 mins
Total time 1 hr, 21 mins
Yield Makes 8 to 10 servings
Ciao, y'all! Green tomatoes go from the frying pan into the fire with a Southern-Italian twist. Using white (rather than brown) balsamic vinegar in the marinade brightens the color of the grilled tomatoes, but the salad's flavor is extraordinary with either.

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 4 medium-size green tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
  • 1 (16-oz.) package sliced fresh mozzarella cheese
  • Kosher salt and freshly ground pepper to taste
  • 1/3 cup thinly sliced fresh basil

How to Make It

  1. Combine first 5 ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour.

  2. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.

  3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.