The grilled challah Caprese salad is one of my favorite dishes and is elevated with a super flavorful — and incredibly easy to make — balsamic glaze. The challah can be grilled ahead of time and set aside in a covered container for up to two days.

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Grilled Challah Caprese Salad
Grilled Challah Caprese Salad
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Course Salad, Side Dish
Cuisine Italian
Ingredients
Course Salad, Side Dish
Cuisine Italian
Ingredients
Grilled Challah Caprese Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a cast-iron grill pan or traditional grill until very hot.
  2. Toss challah with olive oil and place on grill pan, cook until all sides are grilled or slightly charred, set aside.
  3. In a large bowl, combine tomatoes and mozzarella and set aside.
  4. Immediately before serving, heat a small saucepan over medium heat and reduce balsamic vinegar until thick.
  5. Add grilled challah to tomato mixture and drizzle with reduced balsamic vinegar, olive oil and top with kosher salt to taste.
  6. Serve immediately.
Recipe Notes

The balsamic glaze can harden if it is overcooked or taken off the heat and left to rest. Reduce immediately before you are ready to serve.

Photo by Megan Wolf

Source
JTA
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