Prep time: 10 mins | Grill time: 5 mins | Servings: 4
Ingredients
3–4 large Roma or Beefsteak tomatoes, sliced into 1/2-inch thick rounds
8 oz fresh mozzarella log, sliced into 1/2-inch thick rounds (chilled)
1/4 cup fresh basil leaves, finely sliced (chiffonade)
2 tbsp extra virgin olive oil
2 tbsp balsamic glaze
Flaky sea salt and freshly cracked black pepper, to taste
Pinch of dried oregano (optional)
Instructions
1. Prep Grill: Preheat an outdoor grill or cast-iron grill pan to medium-high heat. Ensure grates are clean and well-oiled.
2. Season Tomatoes: Lightly brush both sides of tomato slices with olive oil. Sprinkle with salt and pepper.
3. Grill Veggies & Cheese: Grill tomatoes for 2–3 minutes per side until light char marks appear. Grill cold mozzarella slices for just 30–60 seconds per side until marked and slightly softened.
4. Assemble: Layer alternating grilled tomato and mozzarella slices on a serving platter.
5. Garnish & Serve: Drizzle generously with extra virgin olive oil and balsamic glaze. Top with fresh sliced basil, optional dried oregano, and flaky sea salt.