Big, generous, bright and herby, Grilled Mushroom Caprese Salad will be the highlight of this week’s braai! Grab a pair of tongs and join the fun… #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #reducetarian #salad #alfresco #caprese #braai

 

 

Grilled Mushroom Caprese Salad

 

Ingredients

3 tbsp balsamic vinegar, divided

4 tbsp olive oil, divided

1 tbsp fresh basil, chopped

salt and pepper, to taste

500g Portabello mushrooms

300g vine tomatoes

300g exotic tomatoes

250g buffalo mozzarella

handful fresh basil leaves

 

Method

1 Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

2 In a large bowl combine 2 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp chopped basil, salt and pepper. Add the mushrooms and vine tomatoes. Toss to coat and allow to marinade in the fridge for 1 hour.

3 Braai the mushroom and vine tomatoes until cooked through and they both just begin to have their skins wrinkle. Remove from heat and set aside to cool slightly. Slice the mushrooms into 1 cm wide slices.

4 Slice the fresh exotic tomatoes into bite-sized pieces and tear the mozzarella into small pieces.

5 On a large platter combine the tomatoes (both exotic and braaied), mushrooms, mozzarella and basil. Drizzle with the remaining balsamic vinegar and olive oil. Finish with flaky salt and a few grinds of fresh black pepper.