Grilled Potato & Zucchini Caprese Salad

Grilled Potato Zucchini Caprese Salad | Teaspoonofspice.com

Summer is HERE (whoot!) and just in time for the latest Recipe ReDux member opportunity – The Healthy Potato Salad Challenge sponsored by The United States Potato Board.

Right away, I was excited about this contest knowing there would be some creative options besides the typical mayonnaise laden, hard boiled egg heavy, traditional American potato salad that I’m not overly fond of (I know Brianne @ Cupcakes & Kale Chips shares my sentiments.) That’s one reason why potatoes seem to be getting a bad rap lately which is unfortunate because they are a fantastic, delicious and versatile vegetable. It’s when we drown them in mayo or double fry them in lots of fat that we get into trouble. Did you know a medium potato has more potassium than a banana? And one serving (keep that skin on!) is only 110 calories & provides half of your daily Vitamin C requirements. So don’t dismiss the humble potato, especially during the summer when they really can shine in seasonal dishes.

Grilled potatoes

And there are so many great potato options: russets, reds, yellows, whites, blue/purples and fingerlings! I used baby red & baby Dutch yellows in this grilled salad (see recipe note below.)

Now traditional insalata caprese (allegedly from the Isle of Capri) is tomato, fresh buffalo mozzarella and basil, dressed with olive oil & salt. This is pretty much my “go to” recipe all summer long as a base for salads, sandwiches, pastas, etc., so it was logical to use it as a base for a potato salad. After receiving the first (of many, I’m sure!) zucchini in my weekly CSA share, I figured why not throw them on the grill with the potatoes, too.

Grilled Potato Zucchini Caprese Salad | Teaspoonofspice.com

Grilled Potato & Zucchini Caprese Salad

Makes 6-8 servings

Ingredients

  • 1 pound baby red or baby Dutch yellow potatoes, scrubbed
  • 1 1/2 cups sliced zucchini (about 1 medium)
  • 2 tablespoons + 2 teaspoons olive oil
  • 2 plum tomatoes, sliced
  • 8 ounces fresh mozzarella, sliced
  • 8 basil leaves, ripped in half
  • Salt & black pepper

Directions

  1. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook until fork tender, about 12 - 15 minutes. Drain and cool. Slice (leaving skin on.)
  2. On an outdoor grill or grill pan coated with cooking spray, place potato slices over medium-high heat. Cook 4 -5 minutes per side. Set aside.
  3. In a large bowl, toss zucchini slices with 2 teaspoons of olive oil. Place slices on grill and cook 2-3 minutes per side.
  4. On a large serving platter, layer rows of zucchini, tomato, potato, mozzarella and basil. Repeat until all ingredients are laid out.
  5. Right before serving, drizzle with 2 tablespoons of olive oil and season with salt & black pepper.
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Grilled Potato Zucchini Caprese Salad | Teaspoonofspice.com

Recipe note: I tried a combo of baby red and baby Dutch yellow potatoes. Both were delicious – the baby red held up better to the boil/slice/grill process while color of the grilled Dutch yellow spuds made for a prettier presentation.

Disclosure: The United States Potato Board compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.


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Comments

  1. As the head chef of a household of caprese AND potato lovers, this recipe is definitely going on our summer dinner line up. Such a simple, but genius idea! Yay for potatoes!!!

  2. Wow, what a creative idea! I’m going to try this out, love it.

  3. Thank you so much for posting! This looks beautiful and delicious. I shared this on our Twitter and Facebook!

  4. I eat a version of a caprese salad at least twice a week. Adding the potatoes and zucchini is one variation I have not tried. This looks delish. Try a drizzle of balsamic syrup, you will never look back.

  5. This looks delicious! I love caprese salads, never thought to add zucchini or potatoes! Thanks for sharing, Alex

  6. So creative, looks delicious!

  7. lookin’ pretty. this is such a neat idea!

  8. I love caprese, and grilled zucs but have never thought to put them together.Brilliant! Will give it a try when the rain goes away. Nice photos too!
    Kurt Jacobson recently posted..Beet Greens Anyone?My Profile

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