Is there anything better than vine-ripe tomatoes so full of flavor they’re bursting at the seams, (sometimes quite literally)? I never get enough homegrown tomatoes. Their season is so short, and the flavor is incomparable. Not that I don’t buy out-of-season tomatoes or anything, (because I do, but they just can’t compare!). I just really appreciate the real thing when I have it. And… as a side note when you are buying out-of-season tomatoes, cherry tomatoes always have the most flavor and best texture. One of my favorite ways to celebrate tomato season is the classic Caprese Salad. This time I’ve taken my usual recipe, and transformed it into a topping for a simple grilled chicken with some garden zucchini. And can we talk zucchini for a minute? We’re finally getting to that stage where the zucchini is taking over the garden. I mean it’s sending out vines in all directions, and they’re all bearing fruit. If you’re having similar ‘problems’ be sure to check out my zucchini post below! But… back to the topic at hand. This simple meal with minimal prep and all the best flavors of summer has quickly become a household favorite. With all the bright colors, it makes for a great presentation if you’re having company over. But true to my usual style it’s so simple you could make it on a weeknight.
Now let’s jump in and make this recipe step by step
Step 1: I like to marinate the chicken overnight for the best flavor. But I also tried it out with a 2 hour marinade and that worked as well. It’s really important to control the heat when you’re grilling chicken that’s been marinated. If the grill gets too hot the chicken will burn before it cooks all the way through. Step 2: I always like to let my Caprese salad ‘marinate’ a bit before serving it. I just think it tastes a bit better once the olive oil has had a bit of time to soak in. You can also add the chopped basil if the salad topping is only sitting for 15 minutes or so. But if you’re storing it in the fridge for any length of time be sure to add the basil before serving (it has a tendency to turn brown quickly). I also like to cut the mini mozzarella pearls in half for more bites of mozzarella. Another quick tip is to make sure the salad is at room temperature for serving because the flavor will be much more intense. In the ideal world, the tomatoes would never set foot inside the refrigerator and just go straight from sun-warmed to salad! Step 3: After you’ve mixed together the Caprese salad, set it aside and preheat the grill, then slice the zucchini in half. Step 4: Grill the chicken and zucchini over medium to medium-high heat until the chicken is ready to turn over, about 8-12 minutes depending on size. Also if your zucchini is on the small side, it might be ready to turn in as little as 5-6 minutes. Step 5: After turning the chicken and zucchini, grill until the zucchini is tender and the chicken is done about 8-10 more minutes. Step 6: Serve everything family-style, or slice the chicken and plate with the Caprese salad and zucchini. For a final flourish, I like to drizzle the whole plate with a balsamic reduction and a sprinkle of flaked finishing sea salt. If you’re interested in making your own balsamic reduction, I gave a quick run down on my Watermelon Feta Spinach Salad. The little finishing touches make a dish seem special, (and they really add to the flavor). But it only takes a couple of extra seconds to achieve a gorgeous restaurant-worthy plate! I really hope you enjoy this super simple summer meal. And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! And if you’re looking for more fresh meals, try my 70 Light Summer Dinner Ideas. This post was originally published in 2015 but has been updated with new photos, new tips and information, and nutritional facts.
