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Grilled Potato & Zucchini Caprese Salad

  • Yield: 6-8 servings 1x


  • 1 pound baby red or baby Dutch yellow potatoes, scrubbed
  • 1 1/2 cups sliced zucchini (about 1 medium)
  • 2 tablespoons + 2 teaspoons olive oil
  • 2 plum tomatoes, sliced
  • 8 ounces fresh mozzarella, sliced
  • 8 basil leaves, ripped in half
  • Salt & black pepper


  1. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook until fork tender, about 12 – 15 minutes. Drain and cool. Slice (leaving skin on.)
  2. On an outdoor grill or grill pan coated with cooking spray, place potato slices over medium-high heat. Cook 4 -5 minutes per side. Set aside.
  3. In a large bowl, toss zucchini slices with 2 teaspoons of olive oil. Place slices on grill and cook 2-3 minutes per side.
  4. On a large serving platter, layer rows of zucchini, tomato, potato, mozzarella and basil. Repeat until all ingredients are laid out.
  5. Right before serving, drizzle with 2 tablespoons of olive oil and season with salt & black pepper.