Smoked Tomato, Mozzarella and Basil

Smoked Tomato, Mozzarella and Basil Stacked Salad
Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest

Insalata Caprese is a favorite of many food lovers and a staple dish at Italian restaurants worldwide. But who would have thought a delicious variation on this salad could be prepared on the grill?

This culinary creation used the Char-Broil® TRU-Infrared™ 3-Burner Commercial Gas Grill, but timing on different grills may vary. Exact timing will depend on the grill you use, how many burners it has, how strong the flames are, the size of the tomatoes and how smoky you want them.

The salad stacks are incredibly easy to put together and the vibrant colors make a beautiful start to a meal. Serving on plain white plates will really make the colors pop!

Smoked Tomato, Mozzarella and Basil Stacked Salads
Tomatoes just starting to soften and take on some smoke flavor



Smoked Tomato, Mozzarella and Basil Stacked Salads




Smoked Tomato, Mozzarella and Basil Stacked Salads

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Serving Size: 1 stacked salad

Calories per serving: -

Fat per serving: -


  • 6 large Roma tomatoes, slightly under ripe (if possible)
  • Seasoned salt
  • 2 Char-Broil® recyclable Wood Chip Smoker Boxes, or more if desired
  • Disposable aluminum pan
  • 3 fresh mozzarella cheese balls, packed in water
  • Fresh basil leaves, plus sprigs for garnishing
  • Vinaigrette salad dressing
  • Kosher or sea salt
  • Freshly ground black pepper


  1. Heat the left or right burner of your grill on high for 15 minutes, leaving the
  2. remaining burners off.
  3. Once preheated, place the smoker boxes (or loose wood chips in a disposable
  4. aluminum pan) over the heated burner, pushing them to the back of the grill.
  5. Close the lid for approximately 15 to 20 minutes to let the chips heat up and start
  6. smoking.
  7. Rinse the tomatoes and pat dry.
  8. Cut each tomato in half lengthwise.
  9. Place tomatoes cut side up in a disposable aluminum pan.
  10. Sprinkle the top surface with seasoned salt.
  11. Set the pan with the tomatoes on the opposite side of the grill from the wood
  12. chips, as far from the heat as possible.
  13. Close the lid and smoke for 20 minutes.
  14. Lift the lid and spin the pan with the tomatoes so that those in the front are now in the back.
  15. Close the lid and reduce the heat under the wood chips to medium.
  16. Continue smoking for another 20 minutes or until the tomatoes have lost some of their moisture and are lightly smoky.
  17. Remove the tomatoes from the grill and allow them to cool.
  18. Once cooled, cut a thin slice off the rounded edge of each tomato half so
  19. they will be stable on the plate as you stack the ingredients.
  20. Drain the mozzarella well and pat dry with paper towels.
  21. Using a very sharp knife and working with a sawing motion, cut each ball
  22. into 3 slices. If the outer pieces are well rounded, cut a thin slice off those
  23. to make both sides flat.
  24. Pluck the basil leaves from the stems, rinse well and pat dry with paper
  25. towels.
  26. On each serving plate, create a layered stack, starting with a larger slice of
  27. tomato, then one or two basil leaves, a slice of mozzarella about the same
  28. size as the tomato slice, and more basil leaves. Repeat the pattern and
  29. finish with a third tomato slice on top and garnish with a final basil leaf.
  30. Drizzle salad dressing over each stack and sprinkle with salt and pepper to taste.
  31. Carefully carry the plates to the table, supporting the stacks so they don’t fall over.
  32. Serve additional salad dressing at the table.



2 thoughts on “Smoked Tomato, Mozzarella and Basil

  1. Help. I just bought a Charbroil electric patio bistro grill and am having no success. I don’t eat “beige.” There are no recipes and no decent directions. Please write a cook book or a blog addressing this type of grill. I’m in a condo where gas and charcoal barbecues aren’t allowed, so there is no choice. FYI is my daughter Bri who has changed her life by becoming a paleo/gluten free eater. Her pineapple chicken recipe is one of my favorites. I’ve never grilled before; 71 year old retired teacher.

    1. I’m sorry to hear you had such a time with your new Patio Bistro. We are working on a collection of recipes for an electric grill, but in the meantime, check your grill manual. There are a few good recipes in the manual.

Leave a Reply

Please prove that you are not a robot. *