grilled romaine Caprese salad
  • Romaine lettuce hearts

  • 1 pint of cherry tomatoes

  • 12 oz of fresh mozzarella balls, marinated

  • 1/4 cup of fresh parmesan cheese, shredded

  • Balsamic Vinegar Reduction

  • Salt, pepper, and garlic powder to taste

  • Olive oil

  1. Quarter cherry tomatoes and mozzarella balls and add both back to the marinated mozzarella ball container

  2. Cut romaine hearts in half, drizzle with olive oil, and sprinkle salt, pepper, and garlic powder

  3. Place romaine hearts on grill until slightly charred

  4. Garnish romaine hearts with tomato mixture, sprinkle with parmesan cheese, and drizzle the balsamic reduction

Chef Notes
  • There are so many options to top your grilled romaine!

  • We hosted a small dinner party, and this salad was a fan favorite