Grilled Caprese Salad

This is the first year that I've ever worked a Farmers' Market. This is a whole new experience for me. There hasn't been a part of a restuarant or catering that I am not familiar with, but Farmers' Markets? I pulled the trigger this year and applied to a local market. I knew the market would be an intimate one and the perfect opportunity to work out the kinks in my operation. My personality is such that I over think most of what I do, especially if it is something that I am completely unfamiliar. 

Sure, I've been to Farmers' Markets, but I never really took notes as to how to set up my booth or what I needed to draw in a crowd. I had a pretty good idea, but I thought I should get myself to a few markets and actually pay attention to behind the scenes. However, after signing up I became all consumed with planning a menu, making labels, procuring tents, coolers, signs, etc. Then all of a sudden, it was show time!


Currently, I'm a one woman show with the help of my "unpaid interns," my husband, my folks and my in laws. Actually, "unpaid" means "work for food." Without them, there is NO WAY I could have pulled off the last couple markets. They play an intrical part in preparing food, set up, shopping, labeling, set up/break down and being ready for the guests as they approach the tent. 


They must really believe in me, my abilities and my vision because their support is overwhelmingly beautiful. It truly is important to surround yourself with positive, motivating people. Even when things seem completely unmanageable, my support team is there to listen. I look forward to the rest of the season at the SoCo Farmers' Market at the Deale's Library and the future of The Bell House!

Next time you are at your local Farmers' Market, pick up some local honey, farm fresh tomatoes and basil to make these Grilled Caprese Salads.

Balsamic Glaze:

1/2 cup of balsamic vinegar

1 tablespoon of honey

In a small saucepan over medium heat, whisk together the vinegar and honey. Cook for about 10 minutes until the mixture becomes thick and can coat the bottom of the pan. 

Remove from the heat and let the mixture cool. Store the glaze into a tightly sealed container. This glaze can be used for this salad or drizzled over LOTS of things; blue cheese or gorgonzola cheese, strawberries, salmon, roasted carrots, portabella mushrooms, etc. 



Several tomatoes, sliced 1 inch thick

Fresh mozzarella cheese, sliced 1/2 inch thick

Fresh basil leaves

Olive oil

Salt and pepper

Balsamic Glaze

In this post, I used Komatoes, a brown tomato, I bought from Trader Joe's. They were delicious. I can't wait until my garden tomatoes are ripe for the picking!


Brush each tomato with olive oil and sprinkle on salt and pepper. 

On a hot grill or a cast iron pan over medium-high heat, char the tomatoes. About 1-2 minutes per side. I really like this salad paired with a steak!


Once each side has a nice char, build your salad. Tomato slice, mozzarella, a few basil leaves topped with another slice of grilled tomato. Drizzle with the balsamic galze and dig in!