Grilled New Jersey Tomato Mozzarella Salad

Introduction

This bright and flavorful Charred Tomato and Mozzarella Salad showcases the best of New Jersey’s summer tomatoes, bursting with garden-fresh sweetness. Hand-picked Jersey tomatoes are grilled on the Arteflame, locking in their natural juices while adding a smoky depth that's only possible with high-heat searing. Pair that with creamy mozzarella, fresh basil, and a drizzle of balsamic glaze, and you’ve got a show-stopping side or main salad that's as stunning as it is delicious.

Ingredients

• 4 large New Jersey beefsteak tomatoes, halved horizontally
• 16 oz fresh mozzarella, sliced
• 1 bunch of fresh basil leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, softened
• 1/3 cup balsamic glaze
• Optional: flake sea salt for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill bowl.
2. Soak the napkins with a small amount of vegetable oil.
3. Stack dry firewood over the napkins in a triangular formation for optimal airflow.
4. Light the napkins with a match or lighter and allow the fire to gain strength.
5. Wait approximately 20 minutes until the center grill grate reaches over 1,000°F and the flat cooktop surrounding the center is preheated to hot, even temperatures.

Step 2: Grill the Tomatoes

1. Butter the cut sides of the tomato halves and place them cut-side down on the flat cooktop, closer to the center for a higher heat sear.
2. Grill for 3–4 minutes until the tomatoes are lightly charred and softened but still retain their shape.
3. Using a spatula, gently remove them from the grill and let them rest on a platter.

Step 3: Assemble the Salad

1. Slice the mozzarella and alternate with the grilled tomato halves on a serving platter.
2. Tuck fresh basil leaves in between each tomato and cheese slice for color and flavor.
3. Drizzle generously with balsamic glaze.
4. Season with salt and freshly ground black pepper.
5. Garnish with a pinch of flake sea salt if desired.

Step 4: Serve

1. Serve immediately while the tomatoes are still warm for a beautiful contrast with the cool, creamy mozzarella.

Tips

• Use room-temperature mozzarella to ensure a buttery texture.
• Grill the tomatoes just long enough to release juices and intensify sweetness—don’t overcook.
• Cook the tomatoes near the center of the flat griddle for perfect caramelization without burning.
• Always use butter instead of oil on the Arteflame for better taste and controlled browning.
• The Arteflame makes cleanup a breeze—just scrape the surface when done and wipe clean.

Variations

1. Burrata Twist: Replace fresh mozzarella with creamy burrata for an ultra-luxurious melt-in-your-mouth version.
2. Peach & Tomato Salad: Add grilled peach wedges to bring a sweet, stone-fruit flavor to the dish.
3. Prosciutto Mozzarella Stack: Layer in thin slices of prosciutto for a salty, savory dimension.
4. Spicy Caprese: Add sliced grilled jalapeños for a smoky kick that complements the sweet tomatoes.
5. Heirloom Tomato Medley: Use a mix of heirloom varieties and colors for a more vibrant presentation and flavor experience.

Best pairings

• Grilled ribeye steak with reverse sear method
• Freshly baked crusty sourdough bread grilled on the Arteflame
• Chilled glass of New Jersey white wine or Italian Pinot Grigio
• Charred corn with herb butter
• Lemon sorbet for a refreshing dessert

Conclusion

This Grilled New Jersey Tomato and Mozzarella Salad is what summer dreams are made of. With the perfect char from the Arteflame grill and creamy, cool mozzarella, it’s an impressive dish that's ideal for entertaining or indulging in a taste of seasonal perfection. Crafted entirely on your Arteflame grill, this salad proves that simplicity and quality ingredients always win.