Grill-roasted Tomatoes Topped with Cheese and Herbs


From the time the first fruit ripens to that last, sad moment when the frost arrives, tomatoes are an essential part of my summer garden and daily table. Since I grill often, this dish—which is like a warm, oozy insalata caprese—has become a regular side dish.


  • 6 oz (185 g) fresh mozzarella cheese, sliced
  • 2 Tbsp extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 4 tomatoes, cut in half crosswise
  • ½ cup (½ oz/15 g) fresh basil leaves


In a bowl, toss the mozzarella slices with 2 tablespoons olive oil. Sprinkle with salt and pepper.

Preheat a grill to medium-high and oil the grill rack. Place the tomatoes, cut side up, in a grilling basket, or place on the grill cut side up, cover the grill, and cook until the skin begins to wrinkle, about 10 minutes. Add a basil leaf or two and a slice of mozzarella to the top of each tomato half and continue to grill, covered, until the cheese starts to soften, about 2 minutes longer.

Transfer to a serving platter, drizzle with olive oil, and season with salt and pepper. Serve at once.