Warm Tomato, Mozzarella, Olives and Fresh Fragrant Basil on the Teppanyaki

Salads become quite a staple during the summer months, since we crave something light and refreshing that won’t weigh us down in the heat. This warmed version of a Caprese salad is the perfect solution, leaving you satisfied without feeling heavy. Grab some fresh tomatoes, wet mozzarella and basil along with your olive oil, salt, pepper and black olives with the brine set aside. Don’t forget a delicious crusty bread to sop it all up with!Warm Caprese WP SetUp

This recipe is as quick as it is easy, making it a great option for a weeknight dinner or even a party starter. As usual, pre-heat your Cook-N-Dine Teppanyaki at level 5; turn it up to 5.5 once the pre-heating is complete. Drizzle and spread a good amount of olive oil to coat the heated cooking area. Place your tomato slices down, starting from the center and radiating out. IMG_2692

After a couple of minutes with the tomatoes cooking, you can start to place your slices of fresh mozzarella on top. Then add your chopped black olives, fresh cracked pepper, salt and reserved olive brine.Warm Caprese WP OliveBrine

Turn the heat down to 2 and allow the mozzarella to melt for about a minute. Now top with your fresh basil leaves and dig in! Eat directly off the cooktop and have a communal event. Everyone grab a chunk (or two, or three!) of bread and enjoy! Buon appetito.IMG_2720

This quick and easy to prepare dish used to be served during the wine harvest in Northern Italy, all cooked outside from fresh local produce. The ladies would make an open fire, put a huge iron pan over it and cook the meal. Once ready, everyone would break off a chunk of delicious crusty Italian bread and dunk it into the pan, catching tomato and mozzarella with it to eat. At last, when everything was gone, they would soak up the remaining yummy liquid with their bread. Enjoy!

Printable recipe and video at the end.

Ingredients (serves 3-4)

  • 4 medium tomatoes, sliced round
  • 3-4 balls of fresh mozzarella, cut in to 1/4 inch slices
  • fresh basil leaves, larger ones torn
  • black or kalamata olives (canned is fine)
  • 2 tbsp. of olive brine
  • olive oil
  • sea salt
  • fresh cracked pepper
  • loaf of favorite artisan bread


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