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.
Grilled Challah Caprese Salad
Ingredients
- 2 cups diced challah
- 2 1/2 cups cherry tomatoes
- 1 1/2 cups mozzarella balls
- 1/2 cup balsamic vinegar
- 3 tbs. olive oil plus more for grilling
- kosher salt to taste
Instructions
- Heat a cast-iron grill pan or traditional grill until very hot.
- Toss challah with olive oil and place on grill pan, cook until all sides are grilled or slightly charred, set aside.
- In a large bowl, combine tomatoes and mozzarella and set aside.
- Immediately before serving, heat a small saucepan over medium heat and reduce balsamic vinegar until thick.
- Add grilled challah to tomato mixture and drizzle with reduced balsamic vinegar, olive oil and top with kosher salt to taste.
- Serve immediately.
Notes
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
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