Grilled Chicken Caprese Salad

My neighbor Maria taught me this salad on a sweltering July afternoon when my kitchen felt like an oven and I had no energy for complicated meals. She brought over a platter piled with tomatoes, mozzarella, and basil from her garden, saying sometimes the simplest food is the most memorable. We grilled chicken on her back porch while she told stories about summers in Sorrento. That day, I learned that a truly great salad doesn't hide behind heavy dressings or fussy arrangements.

I started making this for my family every Sunday during tomato season, when the farmers market overflows with heirloom varieties in every shade of red and yellow. My daughter, who usually picks around vegetables, devours this salad because the basil makes everything taste like summer. Now she insists on helping me arrange the tomatoes and mozzarella in overlapping circles, turning our kitchen counter into her personal art studio. It's become our ritual, and honestly, the slightly messy plates she creates taste just as good as any restaurant version.

Ingredients

• Boneless, skinless chicken breasts: Look for chicken that's uniform in thickness so it cooks evenly, and if yours are thick, pound them gently to about an inch.
• Olive oil for chicken: This helps the seasonings stick and prevents the meat from drying out on the grill.
• Salt and black pepper: Season more generously than you think, because these simple flavors need to shine through.
• Dried Italian herbs: Optional but wonderful, they add a whisper of oregano and thyme that ties everything to its Italian roots.
• Ripe tomatoes: Use the ripest, most fragrant tomatoes you can find, because they're the heart of this dish and bland ones will disappoint.
• Fresh mozzarella cheese: The soft, milky kind packed in water, not the rubbery pre-shredded stuff, makes all the difference in texture and taste.
• Fresh basil leaves: Tear them just before serving to release their perfume, and never substitute dried basil here.
• Mixed salad greens: Completely optional, but they add volume and a peppery bite if you want a more substantial base.
• Extra virgin olive oil: Invest in a bottle you'd happily dip bread into, because its fruity flavor shines in the dressing.
• Balsamic glaze: The thick, syrupy kind that drizzles beautifully, not regular balsamic vinegar which is too sharp and thin.
• Honey: A small spoonful balances the tang of the balsamic and rounds out the dressing.

Instructions

Get the grill ready:

Preheat your grill or grill pan over medium high heat until it's properly hot, which should take about five minutes. A hot surface gives you those beautiful char marks and prevents sticking.

Season the chicken:

Rub both sides of the chicken breasts with olive oil, then sprinkle evenly with salt, pepper, and Italian herbs if you're using them. Make sure every bit is coated so each bite has flavor.

Grill to perfection:

Place the chicken on the grill and cook for six to seven minutes per side, resisting the urge to move it around so you get good grill marks. The chicken is done when the juices run clear and it reaches 165 degrees inside, then let it rest for five minutes before slicing thinly against the grain.

Build your base:

Arrange the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them in a pretty pattern. If you're using salad greens, scatter them underneath or around the edges.

Add the chicken:

Lay the sliced grilled chicken over the top of your tomato and mozzarella arrangement. The warmth from the chicken will slightly soften the cheese in the most delightful way.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey until they emulsify into a smooth, glossy dressing. Taste and adjust with a pinch of salt and pepper.

Finish and serve:

Drizzle the dressing over the entire salad just before bringing it to the table. Serve immediately while the chicken is still warm and the contrast of temperatures makes every bite interesting.

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Last summer, I made this salad for a backyard dinner party and placed it on a huge wooden board in the center of the table. Everyone leaned in with their forks, taking bites directly from the platter, and the conversation flowed as easily as the wine. One friend said it reminded her of a meal she had in Capri years ago, and suddenly we were all sharing travel stories and laughing under the string lights. That's when I realized this dish has a way of making ordinary moments feel special.

Choosing Your Tomatoes

The variety of tomato you choose can completely transform this salad, so it's worth being picky at the market. Heirloom tomatoes bring gorgeous colors and complex, sweet flavors that make every bite a little different. If you can only find standard tomatoes, go for the ones that smell like a garden and give slightly when you press them. In winter, I sometimes use cherry tomatoes halved, because they tend to have more flavor than out of season big ones.

Grilling Alternatives

If you don't have a grill or the weather isn't cooperating, a heavy grill pan on your stovetop works beautifully and gives you those same charred lines. I've also baked the seasoned chicken in a 400 degree oven for about twenty minutes when I'm cooking for a crowd and need to free up stovetop space. You can even use leftover rotisserie chicken in a pinch, though you'll miss that fresh off the grill smokiness. The key is making sure whatever cooking method you choose, the chicken stays juicy and well seasoned.

Serving Suggestions

This salad shines as a main course on its own, but I often serve it with crusty bread to soak up the dressing pooling on the plate. On cooler evenings, a side of roasted garlic bread or focaccia turns it into a more substantial meal. For a complete Italian feast, start with this salad and follow with a light pasta or finish with fresh fruit and biscotti.

• Serve it on individual plates for a composed, elegant presentation at dinner parties.
• Family style on a big platter encourages everyone to dig in and creates a relaxed, communal vibe.
• Pack it in a container for lunch, but keep the dressing separate until you're ready to eat.

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This salad has earned a permanent spot in my summer rotation, and I hope it becomes one of your favorites too. There's something deeply satisfying about a dish that tastes this good while requiring so little fuss.

Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can grill the chicken and slice the vegetables in advance. Store them separately in the refrigerator. Assemble and dress the salad just before serving to keep everything fresh and prevent the greens from wilting.

→ What's the best way to grill chicken breasts evenly?

Pound the chicken breasts to an even thickness before grilling. This ensures they cook through at the same rate. Grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F and juices run clear.

→ Can I use a different type of mozzarella?

Absolutely. Fresh buffalo mozzarella offers a richer, creamier taste, while regular fresh mozzarella works well for a milder flavor. Avoid pre-shredded mozzarella as it doesn't have the same delicate texture as fresh sliced varieties.

→ How do I make this salad vegetarian?

Simply omit the chicken and increase the portions of mozzarella, tomatoes, and greens. Consider adding grilled vegetables like zucchini or eggplant, toasted pine nuts, or chickpeas for added protein and texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh flavors beautifully. These wines cut through the richness of the mozzarella and enhance the acidity of the tomatoes and balsamic dressing.

→ Can I substitute the balsamic glaze?

Yes, you can use balsamic vinegar mixed with a touch of honey to create a homemade reduction. Red wine vinegar or aged balsamic are good alternatives. Adjust quantities to balance acidity and sweetness to your taste.